For the recipe Flapjack
|150 g||Unsalted butter|
|150 g||Golden Caster Sugar|
|100 g||Golden Syrup|
|50 g||Dr. Oetker 72% Extra Dark Chocolate|
Preheat the oven to 180°C (160°C Fan/Gas Mark 4). Grease and line an 10” x 8” rectangular baking tin.
Place the sugar, butter and golden syrup in a saucepan and heat gently whilst stirring until melted together.
Remove from the heat and mix in the oats. Press into the prepared tin and bake for 25-30 minutes until lightly golden and bubbling.
Leave the flapjack to cool in the tin. Once cooled remove from the tin.
Break the chocolate into pieces and place in a microwavable bowl. Melt the chocolate in the microwave, in 30 second bursts stirring between each burst until the chocolate is melted.
Using a spoon, drizzle the melted chocolate over the flapjack and leave to set for a few minutes.
Cut the flapjack into 12 pieces and enjoy!
Why not try adding dried fruit and nuts for your flapjack for extra flavour and crunch, simply mix in with the oats.
|Per Serving||Per 100 g / ml|
|Fat||14.12 g||21.72 g|
|Carbohydrate||37.24 g||57.29 g|
|Protein||3.25 g||5.00 g|