I first started making these flapjacks many moons ago when I worked in mental health and would start shifts early in the morning. They became my 'grab and go' breakfast with a piece of fruit when I was rushing out the door. At least I knew I was having filling, slow energy-release oats even if they did have sugar in them! If you want to make them even more chocolatey you can sprinkle dark chocolate drops over the top before you pop them in the oven.
I make these fab flapjacks every week for my two boys and they absolutely love them. Flapjack has always been one of my most favourite bakes to make (and eat!) These are so simple and quick, you can easily whip them out on a Sunday evening ready for a week's lunchbox and snack supply. I cut them into finger-sized slices so they are ready to pop into lunchboxes every morning.
Chocolate Lunchbox Flapjacks
Prep Time: 15 minutes
Cooking time: 25 minute
Makes 20-25 finger slices
Ingredients:
6oz unsalted butter
12oz light brown or muscovado sugar
4.5oz golden syrup
15oz rolled oats
2oz cocoa powder
Method:
Preheat your oven to 140ºc fan / 160ºC / 325ºF / GM3.
Line a traybake tin with baking parchment. I use a 9" x 12" tin for these.
Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter is melted and the sugar has dissolved into the mixture.
Mix the oats and cocoa powder together in a bowl and then add the melted ingredients and mix until well combined and there are no dry oats.
Put the mixture into the lined tin and spread out evenly, pressing down gently with the back of your spoon.
Bake for 25 minutes. When you remove the tin from the oven it may look wobbly/bubbling in the middle but will firm up as it cools. If you over bake the flapjack they will be crunchy and not lovely and chewy!
Leave the tin on a cooling rack until the flapjack is firm, then remove from the tin and slice.
Store in an airtight container for up to 1 week.
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