Need to try making these with B, the local chocoholic.
350g Unsalted Butter
3 tbsp Golden Syrup
175g Light Soft Brown Sugar
175g Light Muscovado Sugar
450g Rolled or Porridge Oats
6 tbsps Green and Black's Cocoa Powder
Preheat the oven to 140C/275F/Gas Mark 2. Use a 17 x 28cm baking tray or roasting tin.
Butter the baking tray.
Melt the butter, syrup and both sugars in the saucepan. Do not allow them to bubble. Mix in the oats and the cocoa.
Use a fork to press the mixture into the baking tray and bake for 18-20 minutes. The flapjack needs to cook to the centre but you don't want them to bubble, otherwise they will be too toffee-like. They should stay moist.
Remove from the oven and leave to cool for about 20 minutes before slicing up. Leave to cool completely before removing from the tray.
Hint: these flapjacks are delicious with 2 tablespoons of dessicated coconut, or a handful of sultanas added with the oats. Equally tasty is 1 tablespoon of sesame seeds, but you will also need a handful of extra oats because the seeds will make the flapjacks oily.
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