Monday, 20 June 2011

Chocolate Chip Flapjacks


These flapjacks are ideal for lunches and for the weeks when you'll be too busy to bake more than once, because they will keep all week in an airtight container. My children love them and so do all their friends but also lovely with a cup of coffee.

Makes 48

450g Porridge oats
Pinch of salt
150g Plain Chocolate chips
300g Softened butter
70g Caster sugar
6tbsp or 90g Golden Syrup

Preheat the oven to 180 degrees and line a 32cm x 34cm baking tray with parchment paper. Mix all the ingredients in a large bowl or stand mixer until combined. 

Spread the mixture into roasting tin and press it down firmly with a fork.

Bake for 25-30 minutes or until golden. Cool slightly in the tin and cut into squares (it's important to cut the flapjacks while they're still warm). 

These Flapjacks freeze beautifully but I find that they keep happily in an airtight tin for a week.

1 comment:

  1. Yummy i love this recipe. they turned out great. Thanks.