I seem to be in a bit of a nostalgic mood recently, I’m not sure why but whatever the reason it means all I want to do is make things from my childhood so todays recipe is for chocolate dipped flapjack. It was always the thing I chose when we went to the local bakery when I was little, something about golden syrup coated oats covered in chocolate always dragged me in. Thankfully the recipe is super simple and can be made in no time at all perfect for when you need something ready fast.
Chocolate Dipped Flapjack
350g porridge oats
225g light brown muscavado sugar
100g golden syrup
100g melted chocolate for dipping
Preheat the oven to 180C/160C fan, and line a 9″x13″ pan with foil or baking parchment.
Place the butter, sugar and golden syrup in a saucepan set over medium heat and cook until the butter and sugar have melted and the mixture is smooth.
Remove from the heat and tip in the oats. Stir until the oats are coated evenly in the sugar mixture. Tip the oats into the prepared pan and press firmly into an even layer. Bake in the preheated oven for 20-25 minutes or until the edges are starting to turn golden.
Allow to cool completely in the pan before lifting the parchment and the flapjack out and cutting into squares. Place the melted chocolate in a small bowl and dip each flapjack coating half of each piece in chocolate. Set on a parchment lined baking tray and refrigerate until the chocolate sets.
My first cookbook The Boy Who Bakes is available to pre-order here now