Mocha flapjacks
Serves: 16
Level: easy
Prep Time:
10 minutes
Cook Time:
15 minutes
Ingredients...
- 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
Method...
- 1. Preheat the oven to 200oC, gas mark 6. Grease and line a 20cm square tin.
- 2. Place the flapjack ingredients in a food processor and pulse until blended but the oats still hold their shape.
- 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. For the icing, blend the icing sugar with the Camp to give a smooth thick icing that will hold its shape when drizzled.
- 5. Drizzle the icing over the flapjacks and serve.
- 6. Cooks tip: Store in an airtight jar for 3-4 days.