Mini Chocolate Flapjacks
Recipe
Ingredients
- 100g (4oz) butter or margarine
- 100g (4oz) demerara sugar
- 75g (3oz) golden syrup
- a few drops Dr. Oetker Natural Vanilla Extract
- 250g (9oz) porridge oats
- 100g Dr. Oetker Plain Chocolate Chips
Method
- Preheat the oven to 180ºC/ 350ºF/ Gas Mark 4. Grease and line a 18cm (7 inch) square cake tin.
- Place the sugar, butter and golden syrup in a saucepan and heat gently until melted together.
- Remove from the heat and mix in the Natural Vanilla Extract and oats. Press into the prepared tin and bake for 25-30 minutes until lightly golden and bubbling. Leave to cool for 5 minutes until firm and then cut into 24 mini bars. Leave to cool completely.
- Melt the remaining Chocolate Chips according to the pack instructions. Half dip each bar in the chocolate and place on a tray lined with greaseproof paper and leave in a cool area until set. Place into cellophane gift bags to give as a present.
Makes: 24 mini bars