Family and Kids

Chocolate Flapjacks

cook 30 mins
  • 175 g (6 oz) butter, plus extra for greasing
  • 1 1/2 tablespoons golden syrup
  • 175 g (6 oz) light muscovado sugar
  • 300 g (10 oz) porridge oats
  • 3 tablespoons good-quality cocoa powder
  • Grease a shallow 20 cm (8 inch) square baking tin.
  • Melt the butter, golden syrup and sugar in a saucepan over a low heat until just melted but not boiling. Remove from the heat and stir in the oats and cocoa powder.
  • Press the mixture into the prepared tin and bake in a preheated oven, 150°C (300°F), Gas Mark 2, for 20 minutes.
  • Leave to cool slightly, then cut into fingers.
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