Chocolate Seville Orange Flapjacks
Dark chocolate and orange flapjacks make a delicious bake at the weekend for an afternoon treat with tea, or as a lunchbox snack for the week ahead.
Substitutes:
- Vegan? Use a vegan butter alternative (not margarine).
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 6
Ingredients:
220 g Porridge oats
a pinch of Salt
120 g Unsalted butter / Vegan butter
2 Seville Oranges
100 g dark chocolate chips
50 g Brown sugar
100 ml Golden syrup
1 tbsp Flaked almonds
Recipe:
- Preheat the oven to 190C/170c fan/5 gas mark. In a small saucepan, add the butter, brown sugar and golden syrup. Melt together over a low heat. Pour the butter mixture into a mixing bowl. Add the orange zest and juice. Mix until combined.
- Add the oats, salt and 3/4 of the chocolate chips. Stir thoroughly, until it’s all combined. The mixture should still be a little warm and the chocolate chips should start melting.
- Pour the whole mix into a lined square baking dish and press down with the back of a spoon. Press the flaked almonds and remaining chocolate chips into the tray, then bake for 20-25 minutes, until golden. Grab the baking paper to remove from the dish and cut into squares. Allow to cool completely before serving or storing. The flapjacks will harden as they cool.
How to store
Store in an airtight container for up to 3 days, or in the freezer for up to 3 months.
