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. THIS SITE USES COOKIES. This site uses web beacons and cookies to ensure we can give you the best experience on this site. To learn more, read our privacy policy. By accepting this message you are agreeing to the use of cookies throughout the site. OK & Continue