• Method

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Pre-heat oven to 160°C/325°F/gas 3.

Lightly grease a 12″ x 9″ roasting tin. Melt the margarine in a large pan with the sugar and syrup. Stir in the porridge oats. Mix well and then leave to cool before stirring in the chocolate chips. When cool, turn into the prepared tin and press flat with a palette knife or the back of a spoon.

Bake in the pre-heated oven for about 35 minutes until pale golden brown. Remove from oven and leave to cool for 10 minutes. Mark into 24 squares and leave to cool in the tin.

Do make sure that the flapjack mixture is quite cool before you add the chocolate chips, or they will simply melt into the mixture instead of staying whole!

These make a great anytime snack.

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