Flapjack with Dark Chocolate and Raspberry

 It has been a very busy week at work and is only likely to get busier as it is approaching that delightful time in the academic year known as coursework/exam season. Roll on the 11th June when it will all be over but until then we have to power through. To aid this, I decided to go a bit old school and make a baking classic, a good old flapjack.

Never underestimate the wonder of a well made flapjack, Golden buttery oats that are sweet, crunchy and chewy that can be eaten on the go or lazily with a cup of tea and your feet up, glorious.

A good flapjack should consist of 50% porridge oats with the rest made up of equal quantities of proper butter, sticky golden syrup and golden caster sugar. Various dried fruits can be added but these are strictly optional as is my final ingredient.

Now the flapjack is wonderful on it's own but it's even better with chocolate, but it has to be dark... milk is too sweet and white...well lets not go there.

I picked up a bar of Divine's Dark Chocolate with Raspberries to go on top, it's a delightful chocolate with little tangy bits of raspberry in it which go really well in cutting through sweet flapjack and bitter chocolate.

Ingredients
450g Oats
150g Butter
150g golden caster Sugar
150g Golden syrup

1 bar of Dark chocolate with raspberries (if using)

Method
Line your chosen baking tin, I used a 23cm Pie dish, about an inch deep.
Weigh out the oats into a bowl.
Add the butter, sugar and syrup to a pan and then melt and stir gently until fully combined and a lovely golden liquid is created.
Pour in the oats and stir well until all oats are coated.
Pour into the tray and flatten down and smooth over with the back of a spoon.
Bake for 30 minutes at 150C until golden on top
Allow to cool
Melt the chocolate gently in a bowl over a pan of simmering water then drizzle over the flapjack as you see fit.
Serve and enjoy.