Prep
25 minsBake
30-35 minsServes
10+Difficulty
Medium
About
Instructions
You will 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.
Ingredients – 10 items
1
Lyle's Chocolate Chip and Orange Flapjacks
Cold butter, unsalted
Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar
Lyle’s Golden Syrup
Mornflake organic oats
Pinch fine table salt
Oranges
Zested
Orange juice
70% Dark chocolate
Chopped into small pieces
Tate & Lyle Fairtrade Icing Sugar, plus extra for dusting
Cocoa
To dust
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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