Chocolate Orange Flapjack

I was never a fan of flapjack as a child – too plain and not enough chocolate! But having experimented with different flavourings, toppings and additions, I think flapjack is one of the most versatile cakes… Is it a cake…?! Plus it’s got to be healthy; with all those oats it’s practically a breakfast food! With only four ingredients for the actual flapjack itself, you too can get experimenting with additions – mixed peel is lovely, or your favourite dried fruit, chocolate chunks, Smarties… just chuck a couple of handfuls in after mixing in the oats. And then toppings – chocolate’s always a winner! Dark, milk, white, a combination swirled together… Keep the chocolate layer thin though.

Chocolate Orange Flapjack

You’ll need a 9 inch square pan


125g baking spread or butter
100g light brown sugar
2 tbsp golden syrup
250g porridge oats
100g dark chocolate
1tsp orange extract


  1. Preheat oven to 200°C/180°C fan/gas mark 6.
  2. Line your pan with baking paper or silicone sheets.
  3. Melt the butter, sugar and golden syrup in a saucepan. Make sure they’re really well combined.
  4. Mix in the oats.
  5. Tip into your baking pan and press down really well. Make sure it’s an even thickness throughout. Don’t be scared about how thin it may appear – it’s going to be fine!
  6. Bake for 15 minutes or until nicely golden. Don’t overbake or it’ll be tough as a rock!
  7. Remove from oven and cool in the pan.
  8. Melt your chocolate in a heatproof bowl over simmering water.
  9. Once melted, add the orange extract.
  10. Spread the chocolate thinly over the cooled flapjack. It’s only a thin covering, so it might take a minute to spread it evenly.
  11. Pop in the fridge to set.
  12. Cut into 12 pieces.



Leave a Reply

Your email address will not be published. Required fields are marked *