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Golden Fruity Chocolate Flapjacks

Golden Fruity Chocolate Flapjacks

Prep

35 Mins

Bake

25-35 mins

Serves

15 large

Difficulty

Easy
Golden Fruity Chocolate Flapjacks

About

Deliciously sticky, yet eminently sensible and healthy, these fabulous fruity chocolate flapjacks are a winner at any time of day thanks to their mix of dried cranberries, strawberries, seeds, and almonds.

made using

Light Brown Soft

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 180°C/Fan 160°, 350°F, Gas 4.

Step 2

For the flapjacks, combine the butter, Tate & Lyle Light Soft Brown Sugar and Lyle’s Golden Syrup in a large non-stick saucepan and heat gently until melted. Remove from the heat and stir in the oats and salt.

Step 3

Spoon the mixture into the tin, level and press firmly with a palette knife to smooth. Bake on the middle shelf of the oven for 20-25 minutes or until golden.

TOP TIP

You will also need a 20cm (8”) shallow square loose-bottomed tin, greased and lined with parchment paper.

Step 4

Remove, leave to cool in the tin for 10 minutes then turn out, discard the parchment and cool completely on a wire rack.

Step 5

Make the topping by combining the cream and Tate & Lyle Light Soft Brown Sugar in a saucepan over a low heat and stir until the sugar has dissolved. Bring to the boil and boil for 5-6 minutes stirring constantly until it is smooth and slightly thickened. Remove, cool a little then stir in the butter, followed by the chocolate and stir until melted. Leave to cool until thick enough to spread over the top of the flapjack. Scatter over the dried fruits, nuts and seeds whilst still warm. Cut into squares when completely cold.

Ingredients – 5 items

Serving

1

FOR THE FLAPJACKS

Butter

Butter

Unsalted

295 g
Fairtrade Light Brown Soft

Light soft brown sugar

150 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

100 ml
Oats

Porridge oats

Rolled

500 g
Salt-table

Salt

FOR THE TOPPING

Cream

Double cream

120 ml
Fairtrade Light Brown Soft

Light soft brown sugar

60 g
Butter

Butter

Unsalted

40 g
Chocolate

Dark chocolate

Broken into squares

75 g
Dried cranberries

Dried cranberries

25 g

Mixed peel

Chopped

25 g
Strawberries

Strawberries

Freeze-dried

1/2 tbsp
Pistachios

Pistachios

Roughly chopped

1 tbsp
Flaked almonds

Flaked almonds, roughly chopped

1 tbsp
Sunflower-seeds

Sunflower seeds

1/2 tbsp

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#TATE&LYLESUGAR #WELOVEBAKING
Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

And a mix of both? Well, then you'll end up with an amazing cookie that's both chewy and crisp, with a blend of caramel and sweet flavours!

Which one do you think looks best?
We're changing what 'coming over for a cuppa' means! 

It isn't just milk and two sugars around our house. We're daring to dazzle guests with some fancy frappés and a nice drizzle of our Tate & Lyle Barista Caramel Syrup. 

And there's nothing stopping you from doing the same!
A nice Mother's Day activity for your little bakers! 

We know all the mums out there will be having a really sweet day. But we thought some homemade Mother's Day cakes might make it even sweeter...

Thanks for sharing @welovebaking.
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And today we're doing a deep dive into delicious apple tart. (We wish we meant this literally!) 

From its interesting origins to essential secret ingredients, come read our blog to make your next tart tops - link in bio!
Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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