Tuesday, 23 October 2012


I picked myself a lovely new large shallow baking tray this week so couldn't wait to give it a christen with these bad boys. Syrupy and buttery, yet still biscuity on top, the 'ch' could stand for cheeky, but actually reflects the chocolate hidden within the flapjacks. I've actually just finished one whilst writing the recipe up! Ok I admit, I had three...

Prep time: 20 Mins
Baking time: 20-25 Mins
200g Unsalted Butter (Cut into cubes)
100g Light Muscovado Sugar
100g Golden Syrup
1tsp Vanilla Extract
400g Jumbo Rolled Oats
100g Dark Chocolate (Finely chopped)
100g White Chocolate (Finely chopped)

Flapjacks are so easy! Start by preheating the oven to 180C/350F/Gas 4. Grease a large shallow baking tray (About 38cm wide) and line with baking paper. In a large saucepan gently melt together the butter, sugar, syrup and vanilla. When it's nicely melted and caramelly, remove from the heat and stir through the oats and both chocolates. The chocolate should start to melt into the mixture which is exactly what you want! Spoon the mixture into the prepared tray and press down evenly to the edges. Place in the centre of the oven for around 20-25 minutes, until golden brown on top, then remove and leave to cool in the tin. When the flapjacks are cool, remove from the tin, peel off the paper and slice into squares. You're all finished, so time to reward yourself with one!

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