Chocolate Orange Flapjacks
Chocolate Orange Flapjacks
Ingredients
- 125 g unsalted butter
- 100 g soft brown sugar
- 100 g golden syrup, (or 80g syrup/20g honey)
- 1/2 teaspoon flakey salt
- 1 teaspoon ginger
- 1 orange, zested
- 200 g rolled oats
- 50 g fine ground oatmeal
- 2 tablespoons orange marmalade, generous
- 100 g dark chocolate with orange, bar (such as Lindt)
Instructions
- 1
Add the unsalted butter, soft brown sugar, and golden syrup to a saucepan. Gently heat the mixture, stirring occasionally, until the sugar has melted and all ingredients are combined.
⏱️ 5 min
- 2
Once the butter, sugar, and syrup are melted and combined, add the flakey salt, ginger, and the zest of one orange to the pan. Stir well to incorporate.
⏱️ 2 min
- 3
Add the rolled oats and fine ground oatmeal to the pan. Stir thoroughly until the oats are well coated with the liquid mixture.
⏱️ 3 min
- 4
Take your lined 20 x 20 cm (8 x 8”) baking tray. Press half of the oat mixture evenly into the bottom of the prepared tray. Use a palette knife or similar utensil to flatten it. Spread the orange marmalade thinly over the pressed oat base.
⏱️ 5 min
- 5
Carefully cover the marmalade layer with the remaining half of the oat mixture. Gently spread it out without mixing it into the marmalade. Once covered, gently press the top layer down.
⏱️ 5 min
- 6
Bake the flapjacks in a 180°C fan oven for 15-20 minutes, or until golden brown.
⏱️ 20 min•🌡️ 180
- 7
Remove the flapjacks from the oven. While still warm, score them into squares (or desired shapes) directly in the tray. Allow the flapjacks to cool completely before removing them from the tray and cutting them into individual squares with a sharp knife. This cooling process will take at least 1 hour.
⏱️ 60 min
- 8
Melt the bar of dark chocolate with orange. Take each cooled flapjack square and dip one face (the top) into the melted chocolate. Place the chocolate-dipped flapjacks on a clean surface (like a wooden board or parchment paper) and let the chocolate set. Serve and enjoy.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Orange Flapjacks
- 125 g unsalted butter
- 100 g soft brown sugar
- 100 g golden syrup, (or 80g syrup/20g honey)
- 1/2 teaspoon flakey salt
- 1 teaspoon ginger
- 1 orange, zested
- 200 g rolled oats
- 50 g fine ground oatmeal
- 2 tablespoons orange marmalade, generous
- 100 g dark chocolate with orange, bar (such as Lindt)
Instructions
- 1
Add the unsalted butter, soft brown sugar, and golden syrup to a saucepan. Gently heat the mixture, stirring occasionally, until the sugar has melted and all ingredients are combined.
⏱️ 5 min - 2
Once the butter, sugar, and syrup are melted and combined, add the flakey salt, ginger, and the zest of one orange to the pan. Stir well to incorporate.
⏱️ 2 min - 3
Add the rolled oats and fine ground oatmeal to the pan. Stir thoroughly until the oats are well coated with the liquid mixture.
⏱️ 3 min - 4
Take your lined 20 x 20 cm (8 x 8”) baking tray. Press half of the oat mixture evenly into the bottom of the prepared tray. Use a palette knife or similar utensil to flatten it. Spread the orange marmalade thinly over the pressed oat base.
⏱️ 5 min - 5
Carefully cover the marmalade layer with the remaining half of the oat mixture. Gently spread it out without mixing it into the marmalade. Once covered, gently press the top layer down.
⏱️ 5 min - 6
Bake the flapjacks in a 180°C fan oven for 15-20 minutes, or until golden brown.
⏱️ 20 min•🌡️ 180 - 7
Remove the flapjacks from the oven. While still warm, score them into squares (or desired shapes) directly in the tray. Allow the flapjacks to cool completely before removing them from the tray and cutting them into individual squares with a sharp knife. This cooling process will take at least 1 hour.
⏱️ 60 min - 8
Melt the bar of dark chocolate with orange. Take each cooled flapjack square and dip one face (the top) into the melted chocolate. Place the chocolate-dipped flapjacks on a clean surface (like a wooden board or parchment paper) and let the chocolate set. Serve and enjoy.
⏱️ 10 min