Flapjacks are one of the easiest traybakes to make, and should be a staple of any student’s baking repertoire. Smothering them in chocolate is a sure-fire way to make them more addictive (and less healthy) . . . but when you’re drowning in revision for finals/ essay writing, something’s got to give, hasn’t it?
Ingredients: (makes twelve slices)
- 200g light brown sugar
- 200g margarine
- 400g porridge oats
- 8 tablespoons golden syrup
- 200g dark chocolate
- Melt sugar, margarine and golden syrup together in a saucepan over a low heat.
- Once melted, remove from the heat and stir in the oats.
- Grease a baking tin and line with greaseproof paper; my tray was c. 28cm x 18cm x 3cm, as a guideline.
- Tip the mixture into the tin; use the back of a spoon to ensure it is evenly distributed.
- Bake for approximately 30 minutes (or until golden) at 180°C. Leave the flapjack to cool in the tin while you prepare the chocolate.
- Melt the chocolate in a heatproof bowl over a pan of boiling water. Pour over the flapjack and leave in the fridge to set.
- Cut into slices and enjoy!
- I always use margarine, but this can be substituted for butter if you prefer.
- The dark chocolate can be substituted for milk or white chocolate; I opted for dark chocolate to offset the sweetness of the flapjack itself.
- The chocolate can of course be melted in a microwave, but I’m yet to join the realm of microwave magicians.
- In sunny weather (a rarity in Leeds!), these flapjacks are best stored in the fridge in an airtight container.