Chocolate Orange Flapjacks

Happy Autumn! Yes it's finally here, although I think it turned up a few weeks ago and no one told it, it was early for the party. I actually put on my woolly hat and scarf the other day but no coat, I was still trying to hold on to the summer... as I froze. So yes now I am excited for cosy days in and going for walks, you know all the things you think sound romantic but when you actually go for a walk you freeze your tits off and wished you stayed at home.

Today's recipe is here because of two things. One, I was craving flapjacks and two, I got a little excited for Christmas.. dare I say it because it is really rather early to start getting excited. However, tell the supermarkets that! I was shocked to see that some of the big supermarkets had an aisle already dedicated to Christmas chocolates and wrapping paper. And this was before the kids went back to school! So it got me thinking, how could I make these flapjacks a little seasonal yet could be made all year round. Chocolate Orange. As a combination its one we all know and love, after all it's not Terry's it's mine. Sorry had to be done.

This is something that can be made all year round as you could substitute the orange for another flavour of your choice, or you could do a white chocolate and lemon version if dark chocolate is not your thing. Or you could just do plain flapjacks as they are so easy make and really take no time at all. I hope that I have made you a little excited for Christmas and if I haven't then these certainly will.

Flapjacks (Makes 24 small squares)
250g Porridge Oats
150g Butter
125g Soft Brown Sugar
2 Tbsp Golden Syrup

Chocolate Orange
100g Dark Chocolate
200ml Double Cream
1/2 Orange Zest
Juice of half an orange


Preheat the oven to 180 degrees/Gas mark 4.

Break the chocolate into small chunks and place in a medium size bowl. In a saucepan on a low heat pour in the double cream, orange zest and orange juice. Bring to a gentle simmer, once bubbles start to appear take off the heat. Using a sieve to catch the orange zest, pour the cream over the chocolate and leave for two minutes. Stir until all the chocolate has melted and leave to cool.

Place all the flapjack ingredients in a food processor and pulse until fully mixed, be careful not to over mix so the oats keep their texture.

Lightly grease and line a 20cm/8inch baking tin and spoon in the mixture. Using the back of a spoon press into the corners so the mixture is flat. Place in the oven and bake for around 20 minutes or until golden brown.

Once cooked leave in the tin and leave to cool completely. Once cooled pour over the dark chocolate making sure all the edges are covered. Grate over some orange zest and place in the fridge to set, this will take around an hour. Cut into 24 little squares, or bigger if you desire.