Chocolate Drizzle Flapjack
User Reviews
5.0
27 reviews
Excellent
Chocolate Drizzle Flapjack
Report
A yummy chewy flapjack drizzled with dark and white chocolate.
Share:
Ingredients
- 75 g / 3 oz Golden syrup
- 75 g / 3 oz Light brown sugar
- 75 g / 3 oz Butter or Spread eg Flora Buttery
- 150 g / 6 oz Rolled Oats
- 1 Pinch of salt
- A little oil for greasing
- Topping:
- 50 g / 2 oz Dark Chocolate
- 50 g / 2 oz White Chocolate
Add to Shopping List
Instructions
- Pre-heat the oven to 160°C.
- Grease the inside of an 18cm (7”) shallow cake tin and line with baking paper.
- Put the golden syrup, butter and sugar in a pan over a low heat stirring until melted.
- Pour in the oats and salt and mix well.
- Put the mixture in the cake tin pressing it down well with the back of a spoon.
- Bake for 20 minutes or until the centre of flapjack is firm to the touch.
- Remove from oven and mark out portions whilst still hot.
- Once cool turn out onto a cooling rack.
- Now make 2 small piping bags out of baking paper.
- Tear off about 30 cm of baking paper from roll and fold in half (lengthways).
- Then roll into a cone shape using the centre point as the tip of the cone.
- Trim excess paper off and fold rim over itself to secure. Repeat.
- Now make the chocolate topping by first melting the dark chocolate in a bowl over a saucepan of hot water on a low heat.
- Spoon the chocolate into one of your piping bags and snip off the tip with scissors.
- Now pipe over the flapjack being as creative as you like.
- Repeat the above steps with the white chocolate and allow chocolate to set before serving. A brief stint in the fridge is helpful but only for about 10 mins as you don’t want the dark chocolate to go cloudly.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
Other Recipes
You'll Also Love
