A firm favourite treat for everyone in the family, Chocolate Flapjack is so easy to make. It’s one of those recipes that you probably have all the 5 ingredients for in your store cupboard already.
A British classic, it makes a nice accompaniment with an afternoon cuppa or to finish off your lunch with.
The history of the flapjack or flap-jack takes us back to the early 1500s although in those days it may have been a turnover or fruit tart folded. Hence the derivated name coming from the word fold. There is an old recipe called the Sussex Flapjack which is a sort of apple turnover.
They must have been popular way back in time as Shakespeare even mentions flapjacks in Pericles, Prince of Tyre.
Come, thou shant go home, and we’ll have flesh for holidays, fish for fasting-days, and moreo’er puddings and flap-jacks, and thou shalt be welcome
William Shakespeare – Pericles, Prince of tyre (act II, Scene i)
In fact a flapjack was more of a fruit turnover or fruit tart all the way up until the early 20th century. Then this was taken over by what we Brits know as the good old oaty flapjack we see today. Made originally for using leftovers of oats, butter, sugar and syrup.
In USA the word flapjack is sometimes used as the name for a pancake. And in other countries like Australia what we call a flapjack, could be known as an an oat slice. Cereal bar or oat bar are used too in some English speaking countries.
If this, the basic recipe is a little too plain for you, why not spice it up a little by adding a teaspoon of cinnamon or by throwing a handful of chopped mixed nuts, fruit, or chocolate drops into the oat mixture.
To make the Chocolate Flapjack
Chunky Chocolate Flapjack Recipe
Chocolate Flapjack is so easy to make. It’s one of those recipes that you probably have all the ingredients for in your store cupboard already.
4
servings15
minutes25
minutes380
kcalIngredients
- For The Flapjacks
220 g porridge oats
140 g unsalted butter
125 g light brown soft sugar
1 tbsp golden syrup
- For The Chocolate Topping
150 g dark chocolate
Directions
- Preheat the oven to 180C/350F/Gas 4
- First, weigh out the oats into a large mixing bowl.
- Put the butter, sugar and syrup into a heavy based saucepan and warm over a gentle heat, stirring until the sugar has dissolved. Remove from the heat.
- Once this has melted , mix well with the oats and add any of your chosen extras at this point if using them.
- Pour the whole mixture into the baking tin and level it out, pressing down flat with a spatula.
- Bake in the oven for 20-25 minutes until golden brown. Once baked leave to cool completely.
- Chop up your chocolate and melt using a microwave. Stop it every 20 seconds and give the chocolate a quick stir. Repeat this process until the chocolate is melted. By checking, you ensure you are not burning it.
- Pour the chocolate over the flapjack base and leave to cool and harden.
- Once firm, cut into portions and enjoy.
Store in an airtight container. This keeps for about a week.
If you liked this Chocolate Flapjack recipe why not try one of these recipes:
What temperature do you set the oven to please
Hi, 180C will amend the recipe to show it, sorry and thanks