Chocolate Chip Flapjacks

Final offering for the Macmillan World's Biggest Coffee Morning are these delectable chocolate chip flapjacks. I've not made flapjacks before and they looked a little liquid when they came out of the oven but firmed up easily enough. I made the mistake of not letting the mixture cool completely so my chocolate chips did melt a little but I just added more in! 

ready to go in the oven 

yummy! 

back left at the coffee morning - not much to look at but tasted good :) 

225g butter

225g demerara sugar

2 tablespoons golden syrup

275g rolled oats

100g plain chocolate chips

• Preheat the oven to 160C.
• Melt the butter in a pan with the sugar and syrup and then stir in the oats. 
• Mix well and then leave to cool before stirring in the chocolate chips. 
• Note: 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. 
• Turn into the prepared tin and press flat with a palette knife or back of a spoon. 
• Bake in the pre-heated oven for about 35 minutes or until pale golden brown. 
• Remove from the oven and then leave to cool for about 10 minutes. 
• Mark into 24 squares and leave to finish cooling in the tin.