The first chocolate flapjacks I made were delicious, but after they were gone, I started thinking about the recipe, and how it might be better.
Me G had commented on how he thought there wern't enough oats in them, and I did feel like there was a surfit of toffee (although should one really complain about such a thing?), so I did a bit of tweaking, and yes, I do think that the results were even better than the first lot.
175 g dark muscovado
1tbs gloden syrup
1tsp instant coffee (dissolved in 1 tbsp hot water)
1 dsp vanilla extract
5 tbsp cocoa
2tbsp dessicated coconut
200g jumbo oats
100g porridge oats
Melt the sugars and butter in a pan over a low heat. Mix in the cocoa, coffee and vanilla extract. Add the oats. Tip into a lined 9x9" (that's about 20x 20cm off the top of my head) tin and bake in a preheated over (140C) for about 15 minutes. Allow to cool a little before marking into squares.
Makes 16. You could cut them bigger but I think it would be a bit too much. This, coming from me, is really saying something!
Sorry, no photo. They got eaten too quickly.