Banana and cocoa flapjacks recipe
Ingredients
100g unsalted butter
35g treacle
35g light muscovado sugar
30g (1oz) golden syrup
250g rolled oats
15g cocoa powder
2 medium bananas, halved horizontally and sliced
Preheat the oven to 180°C (350°F) Gas Mark 4. Grease an 18cm square tin. In a large pan, melt together the butter, treacle sugar and syrup, stirring until the sugar has dissolved. Pour in the remaining ingredients and mix together well. Pour into the prepared tin and level the top. Bake for 18-20 minutes, then remove from the oven and leave to stand for 2 minutes before cutting into 9 or 12 flapjacks. Leave to cool completely in the tin.
