A mouth-watering variation on the usual flapjack recipes – these contain Muscovadosugar which take the edge off the usual sweetness inherent in flapjacks.


350g (12oz) unsalted butter
3 tablespoons golden syrup
175g (6oz) soft brown sugar
175g (6oz) muscovado sugar
175g (6oz) good-quality oats (oat flakes)
275g (10oz) processed oats (rolled or porridge oats)
6 tablespoons good-quality cocoa powder


Use a baking tray 17x28cm (7x11 in) or roasting tin.

Preheat the oven to 140C/275F/gas mark 2. Butter the baking tray.

Melt the butter, syrup and both sugars in a saucepan. Do not allow them to bubble. Mix in the oats and the cocoa
Use a fork to press the mixture into the baking tray and bake for 18-20 minutes. The flapjacks need to cook in the center but you don’t want them to bubble, otherwise they will be too toffee-like. They should stay moist.

Remove from the oven and leave to cool for about 20 minutes before slicing up. Leave to cool completely before removing from the tray.

Hint: These flapjacks are delicious with 2 tablespoons of desiccated coconut, or a handful of sultanas added with the oats.