Zesty Chocolate Chip Flapjacks

Another one of my favourites is Hugh Fearnley-Whittingstall recipes for these yummy flapjacks again great for taking to a picnic!

Zesty Chocolate Chip Flapjacks

• 1 orange
• 100g golden syrup (about 4 tbsp)
• 200g unsalted butter
• 100g soft brown sugar
• Juice of ½ a lemon
• 250g jumbo oats
• 100g plain flour
• 100g chocolate chips
Preheat the oven to 170°c/Gas Mark 3. Grease a 23cm square baking tin with a scrap of butter and line the base with baking parchment. Grate the zest from the orange into a large saucepan. Squeeze the juice from the orange and put this in a small saucepan. Bring to a gentle simmer.
Remove the pan from the heat .Add the golden syrup to the large saucepan containing the orange zest. Add the butter, brown sugar and lemon juice. Heat very gently, stirring occasionally, until the butter has melted and the sugar has dissolved. Mix the oats, flour and chocolate chips. Pour the oat mixture into the saucepan containing the melted butter mixture and add the raisins, along with any juice left in the pan. Mix everything very thoroughly.
Spread the mixture out in the lined tin. Bake for 25–30 minutes or until golden brown. Leave for a few minutes, then mark the flapjack into squares with a knife. Leave to cool and set.
Enjoy … xx