Before the food, some flapjack history! The word ‘flapjack’ is known to have been used as early as the start of the 16th century, although at this time it referred to a type of flat tart. Shakespeare referred to ‘flap-jacks’ in ‘Pericles, Prince of Tyre’, but this is one of the many anachronisms in his historical plays and does not suggest that he thought it was a middle eastern dish, merely a common English dessert of the time. Later, flapjack would be used to describe something similar to an apple flan, but it’s not until 1935 that the word is first used to describe a food made of oats. In the United States and Canada, flapjack is an occasionally used term for pancake.
This recipe is from Daisy’s Country Bakes who welcomes you to the honesty hut filled with delicious home bakes and treats for your enjoyment! Located in Jersey, on La Rue de St Jean, nearby other roadside stalls.
Dark Chocolate Orange Flapjacks
Print RecipeIngredients
- 180g Butter
- 180g Muscovado Sugar
- 180g Golden Syrup
- 200g Orange Dark Chocolate
- 1 Orange, zest and juice
- 1 Orange, zest and juice
- 350g Porridge Oats
Instructions
- Pre-heat oven to 180
- Line a baking tray with greaseproof paper.
- Melt the butter in a saucepan over a low heat. Add the sugar, golden syrup, zest and juice of the orange, followed by the porridge oats and 100g of broken up orange dark chocolate.
- Once fully combined, pour and evenly spread into the lined baking tray.
- Break up the orange chocolate and evenly spread over the mixture.
- Place into the pre-heated oven for 25-30 minutes or until golden and come together. Will seem undercooked but becomes firm upon cooling.
- Leave to cool in the baking tray before cutting up, followed by most importantly, indulging!
