Chocolate Dipped Flapjacks

INGREDIENTS

• 250g butter
• 180g caster sugar
• 180g golden syrup
• 350g porridge oats
• 100g cornflakes
• 100g desiccated coconut
• 200g dark chocolate, melted
• Sea salt, to serve

METHOD

1. Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4.
2. Begin by toasting the desiccated coconut in a pan over a medium heat, watching closely to avoid burning.
3. Add the cornflakes to a zip lock bag and lightly crush using a rolling pin.
4. Melt the butter, caster sugar and syrup in a saucepan over a medium high heat.
5. Add the oats, crushed cornflakes and dessicated coconut to a large bowl then pour over the butter syrup mix and stir well to combine.
6. Line an 8x8 inch tin and firmly press the mixture into the tin.
7. Bake flapjacks in the oven for about 30 minutes the flapjack is golden around the edges but still a little sticky in the middle. Remove for the oven and allow to cool in the tin. Cut flapjack into 12 squares and dip half in melted chocolate. Sprinkle with a little sea salt, leave to set, then serve.