Ingredients
-
350g margarine
-
3 tablespoons golden syrup/black treacle/honey
-
175g sugar
-
250g oats
-
3 heaped teaspoons cocoa powder
-
Preheat oven to 140 degrees C.
-
Grease a 17×28cm tin.
-
Melt together butter, syrup and sugar in a saucepan. Don’t let them bubble.
-
In a separate bowl, mix together the oats and the cocoa powder.
-
Mix the two mixtures together.
-
Put the mixture into the tray and cook for 18-20 minutes.
-
Leave to cool.
-
Remove from the tin and cut up.
That’s the recipe I used to make my flapjack yesterday. It’s an absolutely divine recipe (well, okay, to be technically accurate, the flapjack it makes is divine, not the recipe itself) but the flapjack it makes (or rather, you make when you follow it) is very gooey. You might want to give it a go without quite so much margarine.
4 responses so far ↓
Jane @ What About Mom? // March 27, 2008 at 4:05 am |
Hey — you’ve got the cutline theme too. I love it. So clean and crisp.
So, this recipe is intriguing. I feel like it’s missing flour or something, but I want to try it because chocolate + pancakes = Delicious! (Is there any way you could translate gm into non-metric for us poor, dumb Americans?)
notinparis // March 31, 2008 at 6:15 pm |
350g = 12 oz.
175g = 6 oz.
250g = 8 oz.
If you need it in cups, just let me know =]
sharon // August 28, 2008 at 1:04 pm |
k
kim // July 3, 2009 at 10:42 am |
if you say chocolate flapjack at least put chocolate in the ingredeints