I know that now Christmas is over, you're probably all sick of chocolate and sugary treats, but this is a good way to add a little something to any left over Christmas chocolate you have. Between us, James and I were given four Terry's Chocolate Oranges this Christmas, so I used half of one of those to make these moreish flapjacks.
175g unsalted butter
2 tbsp golden syrup
160g demerara sugar
225g rolled oats
100g ginger nut biscuits, crushed
Approx. 100g Terry's Chocolate Orange segments, chopped
Pre-heat your oven to 180c and grease/line a deep baking tray or tin.
In a large mixing bowl, combine the sugar, oats and crushed ginger nut biscuits and mix together.
Melt the butter and golden syrup together in a small saucepan, and then pour it into the bowl of dry ingredients. Mix well, until everything is coated in the syrupy butter, before tipping the contents of the bowl into your prepared tray. Press the mix down with the back of a spoon, pushing right up to the edges, leaving a level, smooth layer of flapjack.
Bake for 12-15 minutes, until golden and bubbly, and the top is just firm to the touch.
Remove the tray from the oven, and while it’s still hot, sprinkle the chopped Terry’s Chocolate Orange segments over the top of the flapjack. Leave for about a minute until the chocolate starts to melt, then use a palette knife or the back of a spoon to spread the melted chocolate over the whole flapjack.
Leave to cool slightly in the tin before removing and cutting into bars.