Chocolate Chip Flapjacks
These chewy chocolate chip flapjacks are a delicious take on the classic British flapjacks. Rich and buttery with butterscotch flavour, studded with chocolate chips, these oats bars are a great addition to the biscuit tin.
Equipment
- Baking tin 20 cm x 20 cm (8 inch x 8 inch)
Ingredients
- 125g (½ c) butter unsalted
- 55g (¼ c) soft brown sugar
- 125g (4 tablespoons) golden syrup
- 110g * porridge oats (quick cook oats)
- 110g * rolled oats
- 80g (½ c ) chocolate chips. Milk chocolate or dark chocolate, or roughly chopped chocolate.
Instructions
- Preheat the oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F.
- Line a 20 cm x 20 cm (8” x 8”) square baking tin with baking paper / baking parchment.
- In a medium saucepan, place the butter, soft brown sugar and golden syrup and place over a medium heat and melt, stirring occasionally.
- When the butter has melted and the brown sugar dissolved, bring it to a boil and boil gently for 30 seconds, then take off the heat.
- Stir in the oats and mix well.
- Pour the oat mixture in to the prepared baking tin and flatten out to an even layer.
- Sprinkle over the chocolate chips, pressing down lightly.
- Place in the oven and bake for 18-20 minutes until the flapjack is medium to deep golden.
- Remove and let cool in the tin for 10 minutes before marking out the pieces.
- Leave to cool completely in the tin then finish cutting in to pieces with a sharp knife.
- Store in an airtight container for up to 5 days.
Video
Notes
*Oats – 110g oats is just short of 1 cup of oats, so if using cups, don't fill the cups quite to the top.
Porridge oats, or quick cook oats, were the oats I originally used to make flapjacks from as they were cheaper. They make a slightly cakier flapjack and one with out as much oats to chew on. You can use a mixture of soft porridge oats and rolled oats for added chew as I have done here. I would advise against make a flapjack with all rolled oats as they can take a lot of chewing.
Sugar – soft brown sugar. Adds a butterscotch flavour to the flapjack bars and makes them slightly softer in texture.
Golden syrup – Tate and Lyle golden syrup is the star of old-school flapjacks, however they will work with other brands of golden syrups.
Butter – for buttery flapjacks unsalted butter is best. Because it’s melted before adding to the oats you don’t have to remember to take it out of the fridge. You can make flapjacks with margarine.
Chocolate chips – milk chocolate chips or dark chocolate chips, or roughly chop 80g (2.5oz) of dark chocolate or milk chocolate if you don’t have chocolate chips.
Don’t stir the chocolate chips in to the flapjack batter. It will be hot from the melted butter and sugar and will therefore melt the chocolate and you will have a sweet chocolate flapjack – which will taste good – but will not be a flapjack with chocolate chips.
Don’t forget to mark in to bars whilst warm, otherwise it can become too hard to cut.
On the flip side, don’t be tempted to remove it from the tin before it has completely cooled. It will remain soft and crumbly and fall apart in your hands if you do so.
Nutrition
Calories: 211kcalCarbohydrates: 27gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 23mgSodium: 70mgPotassium: 75mgFiber: 2gSugar: 15gVitamin A: 260IUCalcium: 15mgIron: 1mg
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