Chocolate flapjack

Chocolate flapjack is the ultimate indulgence right? Combining two of my favourite things: a totally lethal mix of chewy sweet oats and melted chocolate!

I have used milk here, but you could switch for dark or white if you prefer, or all 3 if you like!

Ingredients

Makes a large 21 x 32cm tray, but you could halve the ingredients to fit 20x20cm

• 400g unsalted butter

• 400g demerara sugar

• 400g golden syrup

• 800g porridge oats

• 200g milk chocolate

Method

• Preheat the oven to 180 °c and line the tray with baking parchment.

• Melt the butter, sugar and honey in a large pan, stirring to mix well.

• Add the oats and stir well to combine.

• Scrape the ingredients into the tray and press down with a cake slice or palette knife.

• Bake for 18-20 minutes; you’re looking for a golden colour with slightly browned edges. The flapjack will be bubbling and quite soft when it comes out of the oven, but it’ll set as it cools.

• Once the flapjack has cooled completely, melt the chocolate - I usually do this in the microwave: put the chocolate in a glass bowl and heat on 600w for 1 minute, then stir and put back in for 30 seconds. Or use the same bowl and place over a pan with 3 cm boiling water and melt gently.

• Use a spoon to drizzle the melted chocolate over the flapjack in any pattern you like.

• Cool before slicing and eating - if you can wait that long!

  tip

• If you scrunch the baking parchment into a ball first and then open up it’s much easier to line you tray with it.

• I’ve used Demerara sugar to give the flapjacks a little crunch, but you can always switch to normal caster if you don’t have it.