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February: Oats: Chocolate Flapjacks

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 30 biscuits

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Try these delicious oat flapjacks. Perfect with a cup of Barry’s Tea or a glass of Avonmore Milk.
These nutritious flapjacks keep very well in a tin. Children love their crunchy texture and they make an ideal addition to any lunchbox.

Makes approximately 30 flapjacks. This is a wheat free recipe.

Ingredients

175g (7oz) Flahavan’s Progress Oatlets
175g (7oz) Flahavan’s Jumbo Oat Flakes
200g (7oz) Butter or Margarine
100g (4oz) Brown Sugar
2 tbsp. Golden Syrup

Method

Preheat the oven to 150°C/300°F/Gas Mark 2.
Melt margarine or butter in a saucepan with the sugar and golden syrup. Heat gently until the sugar is dissolved.
Stir in the oatflakes.
Tip the mixture into a swiss roll tin (22cm x 33cm, 9’’ x 13’’) lined with parchment and press it out evenly using the back of a spoon.
Bake in preheated oven for approximately 30 minutes or until golden brown.
When baked, coat with melted chocolate as a special treat.
Cut into squares while still warm and leave to cool in the tin.

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