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Lyle’s Chocolate Chip and Orange Flapjacks

Prep

25 mins

Bake

30-35 mins

Serves

10+

Difficulty

Medium

About

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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Instructions

You will need a 20cm (8”) shallow square loose-bottomed tin, greased and lined with parchment paper.

Step 1

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.

Step 2

Tip into a bowl, add the orange zest and juice and then leave to cool completely.

Step 3

Preheat the oven to 180°C/Fan 160°, 350°F, Gas 4.

Step 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.

Step 5

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

Serving

1

Lyle's Chocolate Chip and Orange Flapjacks

Butter

Cold butter, unsalted

295 g
Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar

150 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

110 g
Oats

Mornflake organic oats

500 g
Salt-table

Pinch fine table salt

1
Orange

Oranges

Zested

2
Orange-juice

Orange juice

3 tbsp
Chocolate

70% Dark chocolate

Chopped into small pieces

110 g
Fairtrade Cane Icing Sugar

Tate & Lyle Fairtrade Icing Sugar, plus extra for dusting

Cocoa-powder

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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