Super Speedy Chocolate Chip Flapjack
This is one of my most requested treats!
From grown men to teenage boys, they are always asking for a piece of flapjack from my Emma Bridgewater tin. I rarely use scales when cooking and prefer to go with my intuition, however, I have measured out the quantities so you too can bake this sumptuous treat, and maybe never feel inclined to buy shop bought again. I like to fool myself that the high butter content is balanced out by the good slow-release oats that are good for cholesterol!
Requested by a fellow skier!
INGREDIENTS:
200g (6oz) butter
2 heaped tablespoons self raising flour
3 heaped tablespoons soft brown sugar
2 heaped tablespoons golden syrup
250g (8oz) porridge oats
60g (2oz) dark chocolate chips (I prefer Waitrose dark chocolate chunks)
You will need a 8″ square cake tin or equivalent to make 16 squares of flapjack
WHAT TO DO:
Preheat the oven to 200°C or Gas Mark 6.
Melt the butter (I do this in a microwave in a large bowl)
Then add the flour, brown sugar and golden syrup and stir till thoroughly combined.
Next add the porridge oats and stir again until combined, finally followed by the chocolate chips.
Spoon the mixture into the tin, and spread evenly into all corners of the tin.
Bake in the preheated oven for 20 minutes, or until lightly browned and evenly cooked.
Allow to cool before cutting into 16 squares, in the tin, and then ease them out with a palette knife.
They will store in an airtight container for at least a week, although it is unlikely they will stay there that long!
TIP: The chocolate chips can be substituted for sultanas, raisins or other dried fruit if preferred, and the addition of mixed seeds and raw coconut also works well!
Sally Lock
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