Lyle's Chocolate Chip and Orange Flapjacks Lyle's Chocolate Chip and Orange Flapjacks Categories: flapjacks snacks Yields 25 Prep Time 25 minutes Cook Time 30-35 minutes Ingredients 295g (10½ oz) unsalted butter 150g (5oz) Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar 110g (4oz) Lyle's Golden Syrup 500g (1lb 2oz) Mornflake organic oats Pinch of salt 2 medium oranges, zested 3 tbsp orange juice 110g (4oz) dark chocolate, chopped into small pieces Tate & Lyle Fairtrade Icing Sugar, to dust Cocoa, to dust Instructions You will also need a 20cm (8”) shallow square loose-bottomed tin, greased and lined with parchment paper. Combine the butter, Tate & Lyle Dark Soft Brown Sugar and Lyle’s Golden Syrup in a large non-stick saucepan and heat gently until melted. Remove from the heat and stir in the oats and salt. Tip into a bowl, add the orange zest and juice and then leave to cool completely. Preheat the oven to 180°C/Fan 160°, 350°F, Gas 4. Stir in the chocolate and spoon the mixture into the tin, level and press firmly with a palette knife to smooth. Bake on the middle shelf of the oven for 30-35 minutes or until golden. Remove, leave to cool in the tin for 10 minutes and then mark into pieces whilst still warm. Cool, lift out onto a board, discard the parchment and cut into squares with a sharp knife. Place on a cooling rack. Lightly dust with the Tate & Lyle Icing Sugar and cocoa and serve.