Chocolate Oat Slice
This oat slice is full of butter, cocoa and oats with a hint of golden syrup and a generous drizzle of chocolate on top to give you double the cocoa flavour!
Servings: 16 pieces
Equipment
- 11 x 7" rectangular cake tin
Ingredients
- ⅔ cup unsalted butter (150 g)
- ⅔ cup quick cooking oats (150 g)
- Pinch salt
- ¼ cup granulated white sugar (50 g)
- ¼ cup demerara sugar (or light brown sugar) (50g)
- ⅓ cup flour (50 g)
- 1 tablespoon golden syrup (or honey, maple syrup or corn syrup)
- 2 tablespoons cocoa powder, non sweetened
- 1 cup milk chocolate, melted for drizzling over the top
Instructions
- Heat your oven to 375F/190C and spray your cake tin with non-stick cooking spray and lining with parchment paper making sure to leave an overhang of paper on two sides to make it easier for you to lift the flapjacks out of the tin. You can also use butter to grease your tins if, you prefer.
- In a medium sized pot, melt the butter slowly over low heat. Add the sugar and heat until the sugar has melted, and everything is combined. Remove the pot from the heat and let the mixture cool slightly.
- Measure out the other ingredients, (except for the chocolate), and add them to the pot with the butter and sugar. Give everything a good stir with a wooden spoon until combined.
- Tip the mixture into your prepared tin and spread it out evenly. I like to use an offset spatula for this job, but you can use a wooden spoon, a knife, ora fork. Whatever works best for you. You might think there isn’t enough mixture to cover the entire pan, but I assure you that if you keep going, you’ll be able to make a thin layer across the bottom of the entire pan.
- Bake the flapjacks on the middle rack of the oven for 15 – 20 minutes. In my oven, they are usually ready at around 17 minutes. As they’re cooking, the butter will bubble up and then settle back down once the flapjacks cool down.
- Let the flapjacks cool in the tin for 10 minutes and then transfer to a cutting board and cut into 16 triangles. You can also cut them into squares if you prefer. Allow to cool completely.
- Melt the chocolate until runny. I use a microwave set at 50% power using 20second intervals for this job. After each 20 second set, I stir the chocolate with a fork. It usually takes about 3 sets of 20 second bursts for my chocolate to melt. Alternatively, you can melt the chocolate slowly over a double boiler on the stove.
- Using a fork, spool, pastry bag, or piping bottle, drizzle the melted chocolate over the cooled flapjacks and allow to harden at room temperature. If you’re in a hurry, you can also pop them into the fridge for 30 minutes.
Notes
Storage
The flapjacks will keep well in an airtight container at room temperature for 5 days.
This recipe was adapted from a Flapjack recipe I found in a recipe book produced by Northern Ireland Hospice '100 Recipes: Contributed recipes for tray bakes, biscuits, and desserts'(4th Edition, 2008).