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
- Preheat oven to 200°C/180°C fan/gas mark 6.
- Line your pan with baking paper or silicone sheets.
- Melt the butter, sugar and golden syrup in a saucepan. Make sure they’re really well combined.
- Mix in the oats.
- 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!
- Bake for 15 minutes or until nicely golden. Don’t overbake or it’ll be tough as a rock!
- Remove from oven and cool in the pan.
- Melt your chocolate in a heatproof bowl over simmering water.
- Once melted, add the orange extract.
- Spread the chocolate thinly over the cooled flapjack. It’s only a thin covering, so it might take a minute to spread it evenly.
- Pop in the fridge to set.
- Cut into 12 pieces.