Chocolate Chip Flapjacks
Simple recipe for oat flapjacks with chocolate chips that is great for packed lunches and snacks.
Servings 9
Calories 334kcal
Equipment
Ingredients
- 4 tbsp golden syrup
- 100 g light brown sugar
- 125 g butter
- 100 g milk chocolate chips
- 250 g rolled oats
Instructions
- Preheat the oven to 180℃ / 350℉.
- Measure out your butter, golden syrup and light brown sugar in a bowl.4 tbsp golden syrup, 100 g light brown sugar, 125 g butter
- Melt it on high in the microwave for 2 minutes, stirring well after each minute.
- Measure out your oats in another bowl, then pour the butter/sugar mixture in and stir well to combine the ingredients fully.250 g rolled oats
- Leave the mixture to cool for 5-10 minutes before adding two thirds of the chocolate chips.100 g milk chocolate chips
- Line your baking pan with baking parchment (if needed). Tip the mixture into the pan and use a wooden spoon to press it firmly down. Scatter the remaining chocolate chips over the top.
- Put your pan in the oven and bake for 20 minutes or until the top of the flapjacks are golden. Remove the flapjack tray from the oven, leave to cool for a few minutes, then score the flapjacks into 9 pieces (or as many as you would like to make) while still warm. Leave to cool completely. As they cool they will harden and you can then cut them fully through using the scored lines.Serve with a cup of tea or coffee and enjoy a break.
Notes
Storage
Flapjacks go soft in about 2 or 3 days, possibly less time in the summer time. Once baked keep them in an airtight container on fresh baking paper and use within 2-3 days. Freezing
You can freeze these flapjacks in portions wrapped well in plastic wrap or foil, then in a freezer bag, for up to three months. Avoiding crumbly flapjacks To avoid your chocolate chip flapjacks being crumbly make sure you only score them while they are warm, and don't cut them fully into squares. As the flapjacks cool they will harden, so if you score them while warm then wait until hard before cutting them up fully this will help them stay together.
Other ways to make them firmer include - pressing them down really well with your wooden spoon in the tin before baking; adding a little extra golden syrup.
Flapjacks go soft in about 2 or 3 days, possibly less time in the summer time. Once baked keep them in an airtight container on fresh baking paper and use within 2-3 days. Freezing
You can freeze these flapjacks in portions wrapped well in plastic wrap or foil, then in a freezer bag, for up to three months. Avoiding crumbly flapjacks To avoid your chocolate chip flapjacks being crumbly make sure you only score them while they are warm, and don't cut them fully into squares. As the flapjacks cool they will harden, so if you score them while warm then wait until hard before cutting them up fully this will help them stay together.
Other ways to make them firmer include - pressing them down really well with your wooden spoon in the tin before baking; adding a little extra golden syrup.
Nutrition
Calories: 334kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 102mg | Potassium: 119mg | Fiber: 3g | Sugar: 26g | Vitamin A: 372IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg