Claire's Chocolatey Orangey Flapjacks

Claire's Chocolatey Orangey Flapjacks
Serveslots (Makes 12-16 squares - depends how big or small you cut them!)


  • 300g rolled oats
  • 60g raisins or sultanas
  • 60g dried cranberries, chopped dried apricots or dates
  • 100g dark chocolate (c70%), chopped
  • 80g light soft brown sugar
  • 140g unsalted butter, cubed
  • 3 tablespoons golden syrup
  • Zest of ½ orange (or whole orange if small)
  • 3 tablespoons freshly squeezed orange juice (usually about half an orange)


  • 23cm square or similar rectangular baking tin lined with baking parchment


  1. Preheat oven to 180 C (350 F)/Gas Mark 4
  2. Mix the oats with the dried fruits in a large bowl.
  3. Put the chocolate, sugar, butter, orange zest, orange juice and golden syrup into a large heavy-based pan on a low heat and melt.
  4. Stir occasionally and once the sugar has dissolved, pour the oat mixture into the pan and stir together until all the oats are coated.
  5. Pour the mixture into the prepared tin and bake in the preheated oven for 20 minutes until browned around the outside edge and firm to the touch..
  6. Leave the flapjacks to cool in the tin for about 10 minutes and then score the slices with a knife.
  7. Leave to cool completely before fully cutting the slices.
  8. These flapjacks will keep stored in an airtight container for several days…as if!
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