Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4 and line a 20cm-square tin with non-stick baking paper, leaving some overhang so you can lift the flapjacks out later.
2. Place the butter, light brown sugar and golden syrup into a saucepan and melt over a medium heat, stirring until smooth. Remove from the heat and add in the gluten-free oats and desiccated coconut. Mix in well until all the oats and coconut are thoroughly coated.
3. Press the mixture into the prepared tin and bake for 20-25 minutes until golden and bubbling. Remove from the oven and leave to cool in the tin to firm up.
4. Break the dark chocolate into a heatproof bowl, add the oil (the oil makes it easier to slice through the chocolate when you are ready to cut them) then melt over a pan of barely simmering water. Melt the white chocolate in a separate bowl; leave both to cool a little.
5. Pour the dark chocolate over the flapjacks and spread it out so that it’s even. Drizzle the white chocolate on top and swirl with a skewer or cocktail stick to make a pattern. Chill in the fridge until the chocolate has set – about an hour.
6. Remove from the tin then slice into 16 squares.
   To store

   The flapjacks keep for up to 2 weeks in an airtight container.

more gluten free bakes

Chocolate brownie pudding

Lemon Bakewell slices

Feta, pepper and spinach muffins