So this is the last day of Baketember! I feel proud that I managed to get these recipes up in between last minute social plans and packing before my year abroad, but it’s actually been quite fun to be honest! Today I’m moving to Granada, and am on the plane over to Spain as you’re reading this. I’m not sure how much I’ll be posting during the rest of the month, considering I’ll settling into a new country/uni, and that I’m doing Blogtober so I need to spend my free blogging time on those posts. I hope you’ve all enjoyed this mini series and I might do it again in a couple of months!
So, chocolate flapjacks. These are so easy to make, and my mother in law makes the best ones that she takes to work with her- thankfully she’ll always leave some behind for us and I’m the one devouring huge slabs of the stuff… surprise, surprise…
- 400g porridge oats
- 300g butter
- 150g demarara sugar
- 120g golden syrup
- 300g chocolate (milk, dark or white)
- Pre-heat the oven to 180C and line a baking tray with parchment paper.
- Melt the butter in a pan with the sugar and golden syrup on a low heat, stirring to avoid the sugar sticking to the bottom of the pan.
- Once it’s all mixed together, remove from the heat and add the porridge oats- stir to cover the oats in the buttery mixture.
- Pour into the baking pan, flattening with the back of a spoon to even it all out before baking.
- Cook in the centre of the oven for 15 minutes, until the oats are golden brown.
- Let it cool down on the side so the mixture can solidify before you add the chocolate topping.
- Melt any chocolate you desire and spread evenly over the top of the mixture.
- Leave in the fridge for an hour, or until it’s completely set, before cutting into squares and serving with a cup of tea!
I love these flapjacks and I hope you do too! Have a lovely September in case I don’t post anything sooner, and I’ll see you all for Blogtober- a blog post every single day throughout October!