Chocolate Flapjack Recipe
As a child I absolutely loved flapjacks, when I was in first school we did this end-of-term tea party thing and only one person from each class was selected depending on their commitment and achievements. Anyway, each time I was chosen I would always go for the flapjacks, but only the plain traditional ones because at the time I wasn’t the biggest fan of chocolate (yes I know, I was a strange child).
That’s enough about me, let's get into the recipe…
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What are Flapjacks?
So Flapjacks originated from the UK. They consist of very few ingredients including oats, butter, sugar and golden syrup. They are usually baked in a slab and then sliced into small rectangles or squares.
Sometimes Flapjacks are crunchy or chewy, but it all comes down to personal preferences. Personally, I prefer a softer and chewy flapjack. Thinner flapjacks tend to be more crunchy, whereas thicker flapjacks are more soft and chewy. It also depends on how long they are baked.
Flapjacks are super simple to make and only require a few steps.
Ingredients for the flapjacks
Oats- When choosing your oats you want to use rolled oats and NOT instant oats. This is because instant oats are rolled thinner, which means they bake a lot quicker. While they are very similar the end texture may vary slightly. For traditional flapjacks, I recommend using quick cooking rolled oats.
Light Brown Sugar- I like using light brown soft sugar rather than caster sugar because it keeps the flapjacks soft and chewy and adds a lovely caramel flavour. You can also use sugar if you like, dark brown sugar has a stronger flavour in comparison to light brown so keep that in mind.
Golden Syrup- This is definitely the key ingredient for making flapjacks. It’s a light amber-coloured syrup which adds a delicious caramelised flavour. In the UK it is available in lots of supermarkets. I use Lyles Golden Syrup for my recipes.
Butter- I like using butter for my recipes because I love the flavour. You can also use margarine for this recipe as it works just as well.
What equipment do I need?
Square Cake Tin- This recipe uses a 20cm square tin. I use this tin for most of my traybake as it's a perfect size. If you don’t have a tin like this, you can also use a 9-inch round tin instead. Anything similar in size should work fine, just keep in mind if the tin is too big the flapjack will be flatter and crispier. So you might have to alter the cooking times.
Greaseproof Paper- This makes taking the flapjack out of the tin so much easier and it will save you a lot of time.
Saucepan- When melting the butter, syrup and sugar I like to use a saucepan. It’s just as quick as using the microwave and using the saucepan also allows you to stir the ingredients while they are melting too.
Heatproof bowl- When melting the chocolate on the bain-marie make sure you are using a heatproof bowl such as glass or metal.
Spatula- I use spatula’s all the time, they are brilliant for scraping down the sides of the bowls.
Piping Bag (optional)- If you want to create a feathered look on top of the flapjacks using a piping bag will help you achieve a similar look. However, you could also use a spoon and drizzle the chocolate all over the flapjacks too.
Chopping Board-Used for chopping up the chocolate and slicing the flapjacks into portions.
Recommended Equipment
How to make Flapjacks
Step 1: In a saucepan add the butter, sugar and golden syrup. Melt on low heat making sure to stir as the ingredients melt. Make sure the butter has evenly melted and combined through with the rest of the ingredients, but don’t let the mixture get too hot. Once melted turn off the heat and set aside.
Step 2: Next, it’s time to add the oats to the saucepan. Using a wooden spoon or spatula mix in the oats until all of the oats are thoroughly coated in the syrup mixture.
Step 3: Once all of the oats are fully coated, add the mixture to the lined baking tray. Use a spatula to press the oats evenly into the tin.
Step 4: Place the tray in the oven at 160C Fan for around 19-22 minutes. Once baked allow the flapjack to cool before removing it from the tin.
Baking the Flapjacks
I have baked flapjacks many times and I have had many experiences with accidentally over-baking them. Flapjacks don’t take long to bake at all, look out for golden edges once the edges have started to turn a light brown they should be done- we don’t want to over-bake them as this will cause a chewy and crunchy texture. When they are done they will still be soft and gooey, so leave them in the tin to cool completely before attempting to slice them.
Decorating The Flapjacks
For this recipe, I used melted milk chocolate which I poured over the top of the flapjacks. I then drizzled it with a little bit of white chocolate to add a little extra sweetness.
To melt the chocolate I use a bain-marie. Simply add a few cups of water to a saucepan and allow the water to boil. Place a heatproof bowl on top of the pan, making sure the bottom of the bowl doesn’t touch the water in the pan. Then add the chocolate chunks/chips to the bowl and mix using a spatula until fully melted.
You could also use the microwave method instead. In a microwave-safe bowl add the chocolate chunks/chips. Place in the microwave in 15-second intervals making sure to mix in between each interval to prevent the chocolate from burning.
Once the flapjack had set I realised the chocolate wasn't fullly smooth (If you look closely in the photos, you might be able to see it). This is because I didn't melt the white chocolate properly, which is fine they still tasted good, but just make sure you check the chocolate is fully melted before decorating with it.
Flapjack Ideas
When it comes to customising flapjacks the list is endless. In this recipe, I kept the base plain and decorated it with a combination of milk and white chocolate. However, you could add ingredients such as…
- Sultanas
- Chocolate chips
- Seed/Nuts
- Dried Fruit
- Jam
If you do try my recipes feel free to use #sabsbakes and don't forget to tag me in your recreations, I would love to see your bakes.
A soft, chewy flapjack, topped with delicious milk chocolate and yummy white chocolate drizzle.
- 185 grams Light Brown Sugar
- 235 grams Unsalted Butter
- 100 grams Golden Syrup
- 400 grams Porridge Oats
- 300 grams Milk Chocolate
- 100 grams White Chocolate
Preheat the oven to 160C Fan.
Start by adding sugar, butter and golden syrup to a saucepan and melt on low, until everything has melted. Make sure everything is well combined, but don’t let it come to a boil. Once melted set aside.
Next, add in the oats, then using a spatula or wooden spoon mix until all of the oats are fully covered.
Then add the oat mixture to a lined tin. Using a spatula or spoon press the mixture until flat and level.
Bake in the oven for 19-23 minutes. Until the edges start to turn golden brown.
Once the flapjacks have baked they will seem a little soft and fragile, however, this is entirely normal. Leave them to cool in the tin completely until the flapjack has firmed up.
While waiting for your flapjacks to cool, melt the milk chocolate in a bain-marie or in short bursts using the microwave, make sure to stir through each interval.
Once the milk chocolate has melted, pour it all over the flapjack. Then smooth the chocolate out using either a spatula or a spoon.
Next, melt the white chocolate using the same melting method as before. However, this time add the chocolate to a piping bag and pipe horizontal lines across the flapjack. Then using a skewer drag through the lines to create a feather effect. Alternatively, you could drizzle the chocolate all over using a spoon if you prefer.
Once the chocolate has set and the flapjack has had time to firm up. It's time to slice the flapjacks into 16 equal portions.
Store in an airtight container for up to 2 week
Serving suggestion- best served at room temperature as they are much softer. If you store the flapjacks in the fridge, allow them to return to room temperature before serving as they may be tougher to chew when cold. I usually keep my flapjacks in an airtight container in a cool dry place.
