Chocolate orange flapjacks cut into slices in a tray

Chocolate orange flapjacks

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(2 ratings)

Prep: 10 mins Cook: 25 mins Plus cooling

Easy

Makes 12

Use dark chocolate and orange to make these fab flapjacks. Bake at the weekend for an afternoon treat with coffee, or as a lunchbox snack for the week ahead

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal243
  • fat13g
  • saturates7g
  • carbs27g
  • sugars15g
  • fibre2g
  • protein3g
  • salt0.2g
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Ingredients

  • 200g porridge or jumbo oats
  • 120g unsalted butter, melted and cooled
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 orange, zested and juiced
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 100g dark chocolate, roughly chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 80g brown sugar
  • 100ml golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

Method

  1. Heat oven to 200C/180C fan/gas 6 and line a 25 x 18cm baking tin with baking parchment. Put the oats in a bowl with a pinch of salt.

  2. Gently melt the butter in a small pan with the sugar and syrup. Once melted, remove from the heat and allow to cool for a couple of mins. Grate the orange zest into the pan and squeeze in the juice. Pour into the oats and stir thoroughly, until it’s all combined, then add three quarters of the chopped chocolate.

  3. Pour the whole mix into the baking tin and press down with the back of a spoon. Press the remaining chocolate into the tray, then bake for 15-20 mins, until golden. Cut into squares and remove from the tin. Allow to cool completely on a wire rack before serving.

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Comments, questions and tips

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wooz
15th Jan, 2018
2.55
These were OK, nothing special and I found them too sweet (although husband loved them). But would comment on the method - bearing in mind that GF has always been so good in the past - as there were a couple of things which seemed thoughtless. Firstly, the amount of golden syrup was quoted in ml. It's very difficult to measure golden syrup as a liquid measure, as you lose a lot while you're measuring it. GF normally gives weights - which is what I had to do, but so wasn't sure I got the amount right. Secondly, to say you cook it until golden brown when the mixture started out as a dark brown chocolate colour isn't really very helpful. Just seemed a bit slapdash.
wooz
15th Jan, 2018
2.55
This recipe includes unsalted butter, but you put salt in with the oats. I've noticed this often happens. Is there any other reason to use unsalted butter, other than because you don't want it tasting of salt?
goodfoodteam's picture
goodfoodteam
22nd Jan, 2018
Thanks for your question. The amount of salt in butter can vary and some recipe writers prefer to specify. If all you have is salted butter, it's fine to use that but don't add any additional salt.
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