Fruity Chocolate Flapjacks

prep 20 mins, plus cooling and setting cook 25–30 mins
  • 200 g (7 oz) butter
  • 150 g (5 oz) golden syrup
  • 450 g (14½ oz) rolled oats
  • 75 g (3 oz) light muscovado sugar
  • 125 g (4 oz) mixed dried fruit (such as cranberries, sour cherries, blueberries)
  • 200 g (7 oz) milk chocolate

Melt the butter and golden syrup in a pan over a low heat. Remove from the heat and mix in the oats, sugar and fruit. Stir everything together.

Grease a 23 cm (9 inch) square and 6 cm (2½ inch) deep tin. Turn the mixture into the tin and press down with the back of a spoon. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 25–30 minutes until golden and firm. Cool.

Melt the chocolate in a bowl over a pan of simmering water (see page 10) and pour it over the flapjack mixture. Leave to cool and set. Cut into 12 slices.

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