Chocolate Oaty Flapjacks
These flapjacks are great to whip in a hurry. Easy to slice up and bring to a shared morning tea, or for a lunchbox treat. No fancy equipment needed, just a wooden spoon! They’re fairly rich so you don’t need a large piece, and go perfectly with a cup of tea of coffee.
- 300g butter
- 1/4 cup golden syrup
- 325g brown sugar
- 3 1/2 cups rolled oats
- 2/3 cup shredded coconut
- 1/3 cup cocoa powder
- Preheat oven to 155° fan. I find it easiest to line a baking tin with baking paper, leaving a little hanging over the edges. (I used approx 22cm x 27cm size tin).
- In a large bowl, add the butter, golden syrup and brown sugar. Melt in microwave in short 30 second bursts, stirring each time.
- Stir in rolled oats, coconut and cocoa powder. Mix well to combine.
- Spoon into tin, and bake for 45 mins or until cooked in the middle. The top may be bubbling a little, but that’s fine – it will set. Don’t let the top turn too dark though.
- Leave in the tin until cold, then lift out. Slice into squares or pieces and enjoy!
- If the flapjacks break up or get too soft once cooked, just pop them back into the fridge.
- Sometimes the bottoms of flapjacks can get quite sticky with golden syrup, which makes storing in containers tricky. If this happens, I like to just dust the bottom with desiccated coconut – no more sticky containers!
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