Treat-time! Everyone loves a good rustic, crumbly, syrupy flapjack so I covered some in swirled chocolate to make them even more-loveable.
Flapjacks are one of the all-time greats for lunchtime or teatime so when asked to bake something for a meeting tomorrow I knew these would be the ticket. I can assure my supervisors that all those low GI oats are secretly good for them….maybe.
I spent quite a long-time researching these though – who knewthere were SO many variations on a simple flapjack recipe? The ratio of butter to sweet, sugar to syrup, honey or golden syrup, crispy or gooey? I was pretty sold on this mixture and it seemed right when I made them. I LOVVEDD them, and the chocolate just topped them off! Perfect mid-afternoon pick me up, yum 🙂
- 250g rolled oats
- 100g soft brown sugar
- 90g golden syrup
- 125g unsalted butter
- pinch of salt
- 150g dark chocolate
- 50g milk chocolate (or 200g dark)
- 30g white chocolate
Preheat oven to 170C/Gas Mark 2. Take a 20x20cm or 20x30cm ceramic or metal baking tin and grease well. Set aside for later
Heat a saucepan over a medium heat and add the softened butter, golden syrup, sugar and pinch of salt and melt slowly, stirring well to get rid of any lumps and dissolve the sugar. Dump in the porridge oats and stir well to fully combine and over with the sugary mixture. Pout into the prepped tin and press down well into all the corners with your spoon or spatula.
Bake for around 20-25 minutes depending on the size of your tin, the larger the tin, the shorter the cooking as the layer is thinner. When just browning, take out and allow to cool in the tin completely.
Break up all the milk and dark choccy into a heat-proof bowl and melt in the microwave in 15 second bursts until it is smooth and pourable, stirring in between every stint in the microwave. Pour over the cooled flapjacks and smooth well with a spatula.
Similarly, break up the white chocolate and place in a microwave-safe ziplock bag. Microwave in the same way until completely malleable. Snip the very tip of the bag and effectively squirt it in swirly patterns over the dark chocolate, however you fancy! Leave to set at room temperature, then divide with a sharp knife.