Here’s a super quick, super tasty bake that uses everyday store cupboard ingredients to deliver something a bit special and “massively moreish”. The ingredients are flexible too, with options.

Makes: 16 medium pieces

Time: 10 – 15 min hands on, plus 10 – 12 min to bake, then 20 min to cool and cut

Level: Easy

Need: A 30cm x 20cm/12” x 8” baking tray. (You could use a 20cm/8” square tin for a deeper flapjack, which will take longer to bake and probably be a little more chewy.)

Ingredients

140g/5oz butter or Stork or a mixture
175g/6oz light brown soft sugar or golden caster or a mixture
20g/0.75oz golden syrup
250g/9oz oats
About 15g/0.5oz cocoa powder
100g/3.5oz chocolate chips – dark, milk or white

Method

1. Heat oven to 200°C / Fan 180°C / 400°F / Gas 6. Grease & line the baking tray.

2. Melt the butter, sugar and golden syrup in a large saucepan. Don’t let it boil. Once melted, sift in the cocoa powder and stir to fully dissolve.

3. Tip the oats into the pan and stir well to coat it all. Allow it to cool a little then mix in the chocolate chips. (NB Most will probably melt, but will still taste great. I think it’s possible to buy “bake fast” chocolate pieces that retain their shape during baking, but I’ve never gone to the expense of using them.)

4. Tip it all into the baking tray and press down firmly.

5. Bake for 10 – 12 minutes.

6. Leave in the tin for a short while then score into pieces. When it has cooled, cut through fully into pieces.