Chocolate Flapjacks

Chocolate Flapjacks

We were supposed to be on the road today, heading for Dumfriesshire for the weekend then on towards Yorkshire but spring cleaning and repacking the van took much longer than expected. It took two days but now we are ready for the off. I thought I do a quick bake and make us something for the journey tomorrow.

Something simple, satisfying, and perhaps even a little bit wholesome.

Well, ok this chocolate flapjack ticks the first two boxes but maybe it is rather heavy on the butter and sugar to warrant wholesome in the healthy sense of the word but who cares? Oats are super-healthy anyway. I love the store cupboard ease of this recipe, I usually have the ingredients on hand, no shopping required. There is something very gratifying about baking something so heavenly out of basic, on hand ingredients.

I’m generally a purist when it comes to flapjacks but these are something special, soft and darkly chocolatey.

oven 150C, gas 2

an 8″ square baking tin lined with baking parchment

  • 225g unsalted butter, cubed
  • 75g dark soft brown sugar
  • 125g light muscovado sugar or light soft brown sugar
  • 2 tbsp golden syrup
  • a tiny pinch of salt
  • 4 tbsp cocoa powder
  • 300g rolled oats
  • 75g sultanas

Put the butter, both the sugars, and the syrup into a large pan and heat gently until melted together. Be careful not to let the mixture boil. Remove from the heat.

Add the cocoa powder to the pan and stir to make a deliciously dark, thick chocolatey mixture. Stir in a tiny pinch of salt.

The oats go in next, followed by the sultanas. Give it all a good stir to coat.

Transfer the mixture to the baking tin and press firmly to compact the oats. Bake for 20 mins, don’t let them colour or caramelise they should still look moist and have some give when pressed.

Let them cool in the pan for 20-30 mins then lift the flapjack out using the parchment. Cut into slices then leave to cool completely on a cooling rack {still on it’s parchment}.

Perfect for picnics and lunchboxes 🙂

5 Responses

  1. I love all your flapjack recipes, I’ve been trying to work out a way to reduce the butter and tried half nut butter and half butter. It didn’t work, they just fell apart 🙁 Seems I’ll just have to live with the butter 😉

    • Yeah, butter seems to be the glue! You could maybe sub some of the butter for coconut oil, that should solidify too, I have never baked with it myself but it crops up in a lot of ‘healthy’ recipes I see. I just love butter too much! 😉

  2. Jacqui says:

    Sounds great going to try them tomorrow thanks Rachel

  3. Dave says:

    Looks yummy!

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