These are by far the easiest and consistently delicious teatime treats I've ever made. I've tried a multitude of variations over the years e.g. added fruits / nuts / marshmallows / biscuits, always with great success, but I think the original recipe, maybe because of it's simplicity, is still my favourite.
Makes 16 small squares
Preparation time: 15 minutes
Cooking time: 15 minutes
5 oz / 120g porridge oats (jumbo or porridge oats)
3 oz / 75g sugar
4 oz / 110g butter (slightly salted) or if preferred, low fat spread (suitable for cooking)
6 oz / 150g Robins and Sons Chocolate chips (or good quality chocolate) - OR if you're blessed with excellent self control and haven't scoffed the lot already, use some left over, broken up Easter Eggs (looks like it'll be chocolate chips for me then, ahem :) !!!).
Optional – dried cherries, raisins, nuts
Shallow baking tin 20cm x 20cm (greased)
Pre heat oven to 1900C / 375 0F / gas mark 5
1. Weigh out oats and sugar into a mixing bowl and stir to mix thoroughly.
2. Add 50g Robins and Sons Chocolate chips to the oats / sugar and again mix thoroughly.
3. Melt the butter in either the microwave or in a saucepan – melt gently and avoid browning or burning the butter as this will affect flavour.
4. Tip the melted butter into the oats / sugar / chocolate chip mixture and stir. Take a little bit of extra time to make sure the entire mixture is coated with the melted butter.
5. Tip out your mixture into a greased baking tin, and use your hands or the back of a spoon to press all over the mixture to even it out.
6. Bake in the centre shelf of the oven for 15 minutes or until a pale, golden brown colour.
7. Remove from the oven and leave to cool in the tin.
8. When the flapjack has cooled, melt the remaining 100g of chocolate chips – either in the microwave or using a bain marie. Whichever method you use, if using a bar of chocolate, break the bar into small equal size pieces before starting to melt.
9. Here comes the hardest bit of all – whilst the flapjack is still in the tin, pour and spread the molten chocolate all over it, without licking your fingers or the spoon (only kidding….just don’t let anyone catch you :) )!
Leave to harden. Do not remove from tin - leaving it in the tin makes cutting into smaller portions, much easier.
10. When the chocolate is almost set (still slightly soft to the touch), use a knife and cut from one side of the tin to the other in a cross or '+’ shape, going right through the chocolate top layer, all the way down to the oat base, effectively dividing the square into quarters. Depending on how large or small you’d like the portions to be, continue to make further cuts or more '+' shapes, within each smaller square. Then lift the individual portions out with a pallet knife or cake slice (or clean fingers - let's face it we haven't always got all the tools 'Delia' has)!