Chocolate oat flapjacks
- Heat oven to 150 degC fan bake. Grease a 17 x 27cm slice tin and line with baking paper with an overhang on all sides.
- Place butter, golden syrup and brown sugar in a saucepan over a medium heat to melt (but don't boil). Stir in the oats and cocoa.
- Press mixture into the prepared tin. Bake for 45 minutes or until cooked in the centre, the mixture will bubble while it's cooking but will set firm like toffee once cold.
- Leave to cool before removing from the tin. Slice it into small bars or squares to serve as this is a very rich treat.