I’ve been keeping this little number up my sleeve for quite some time now.
It’s become my absolute go-to for a sweet tea time treat, perfect for Saturday afternoons snuggled on the sofa with a big mug of tea and your favourite person.
I also enjoy them with morning coffee on the way to the office, perched on the balcony reading a book, in the tub catching up on Made in Chelsea, upon arrival home from a boozy night out…
You get the picture. I’d eat an entire tray in my sleep if I could.
To make twelve chunky flapjacks (or 24 bite size ones if gobbling two diddy ones makes you feel more dainty) you’ll need:
300g salted butter
80g demerara sugar
8 tablespoons golden syrup
450g jumbo rolled oats
About 1 ½ packs of Oreo’s
100g frozen dark chocolate chips (which I stupidly forgot to add in this batch but have on good authority that they are an absolute must!)
Line and grease a 20x20 square tin and pop the oven on to 190 degrees.
Melt your butter in a medium sized saucepan and add the sugar and golden syrup.
Keep stirring until the mixture froths a little and becomes thick and creamy looking.
Keep an eye out and turn off the heat as soon as it’s ready!
Weigh out your oats and bathe them in the sugary, buttery syrup, slowly stirring to make sure everything is niiiiiice and evenly coated.
Allow to cool whilst you open your biscuits and fetch your chocolate chips.
Which I forgot to add, so don't have any pictures of.
Naturally.
Pour them in and dollop half of the mixture into your ready prepared tin, pressing down evenly as you go.
(TIP. I always store a couple of packs in the freezer for recipes like this one. The cooler the chocolate’s temperature, the longer it takes to melt and the better they hold their form in the oven. I also like to steal fistfuls of cold chocolate when nobody's looking.)
Top with as many Oreo’s as you like in a nice neat layer.
Smooth over the remaining oats, making sure the biscuits are completely hidden away.
Nobody would ever know they were there!
Chop any leftovers into halves (this requires a little bit of trial and error, I won’t tell anyone that you ate all of the crumbs though) and scatter around your flapjack, gently pressing them down as you go.
Bake for 25 – 30 minutes depending on how chewy you like them, until golden brown and crisp.
Leave to completely cool in the tin.
A minimum of one hour, which admittedly sounds like a lifetime in gooey, warm flapjack world, but you’ll thank me later I assure you.
Any sooner and you’ll be left with tomorrows apple crumble topping instead of deliciously pretty, chewy, bars of comfort.
(Erm hello money shot ^)
Enjoy as you like, but trust me on the Saturday afternoon, mug of tea and favourite person combo.
I think it’s the best way of the lot.
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