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Mocha flapjacks

Mocha flapjacks

Serves: 16

Level: easy

Prep Time: 10 minutes
Cook Time: 15 minutes


  • 250g oats
  • 125g butter, softened
  • 125g light brown soft sugar
  • 3 tbsp golden syrup
  • 1½ tbsp Camp Chicory & Coffee Essence

For the Icing

  • 25g icing sugar
  • 2 tsp Camp Chicory & Coffee Essence


  1. 1. Preheat the oven to 200oC, gas mark 6. Grease and line a 20cm square tin.
  2. 2. Place the flapjack ingredients in a food processor and pulse until blended but the oats still hold their shape.
  3. 3. Press into the prepared tin, smooth the surface and bake for 15 minutes. Allow to cool slightly before cutting into 16 squares, still in the tin. Allow to cool completely.
  4. 4. For the icing, blend the icing sugar with the Camp to give a smooth thick icing that will hold its shape when drizzled.
  5. 5. Drizzle the icing over the flapjacks and serve.
  6. 6. Cooks tip: Store in an airtight jar for 3-4 days.

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