I love flapjack and so does my husband. We recently bought a couple of pieces of chocolate flapjack from a stall selling home made cakes and it was really good. Somewhere in my distant memory is eating chocolate flapjack that tasted just like it, I think it might have been when I was at school but I can’t really place my finger on it. All I know is that it was lovely.
So after my last flapjack which went wrong (well, didn’t exactly go wrong but wasn’t chewy – see my Blog Post) I decided to try again. This time I bought my usual bargain porridge oats (I use Asda smart price ones if you want to try them exactly) which I think may have been a problem last time, added a bit more golden syrup and emptied whatever I had left of my box of cocoa powder into the mix… then Ta-Dah, it worked!
I didn’t add any chocolate chips to this though I am sure it would be extra lovely with some in, or maybe some fine nuts like pecan or hazelnut?
Be warned that this recipe does make a huge tray of flapjack, in fact, more than the two of us could really get through in a week, though it hasn’t stopped us trying. It does keep in a sealed container in a cool place for at least 5 days, which is how long my has lasted so far with no ill effects.
Old School Chewy Chocolate Flapjack
500g cheap porridge oats
160g light brown sugar
3 ½ tbs Golden Syrup (make sure they are generous tablespoons)
At least 2 tbs Cocoa Powder
Pre-heat the oven to 200c
1. In a large pan melt the butter, sugar and golden syrup together. I know I have said before but make sure you sit the metal tablespoon in a cup of boiling hot water, this will help it slide off easier.
2. Once melted add the cocoa powder. I have said 2 table spoons of cocoa powder but this is a guess as I emptied whatever I had left into the mix, if you think it needs more then add a bit more. It should be a lovely dark brown colour.
3. Stir the mixture until all of the cocoa powder has mixed in and has no lumps at all.
4. Stir in the porridge oats until all of the mixture has coated them.
5. Spread onto a large baking try with sides and pat down until nice and squashed in.
6. Bake in the oven for 15 minutes.
7. Remove from the oven, cover with a clean tea towel or kitchen roll.
8. Allow the flapjack to cool for 10-15 minutes then score with a knife into the size portions you would like.
9. Leave till completely cool before attempting to get it out of the tray.