Ruby Chocolate Flapjacks

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line an 18x18 cm baking tray with parchment paper.

   Tip: Use a digital thermometer to ensure the oven is at the right temperature.

2. 2

   In a large saucepan, melt the butter and sugar over low heat, stirring occasionally.

   Tip: Use a heatproof spatula to avoid scratching the saucepan.

3. 3

   Remove the saucepan from the heat and stir in the golden syrup until combined.

   Tip: Be careful, as the syrup will bubble up vigorously.

4. 4

   Let the mixture cool slightly, then stir in the flour until just combined.

   Tip: Avoid overmixing, as this can lead to tough flapjacks.

5. 5

   Stir in the Ruby chocolate chips, chopped nuts (if using), and sea salt until well combined.

   Tip: If using nuts, be gentle to avoid crushing them.

6. 6

   Press the mixture into the prepared baking tray and smooth the top.

   Tip: Use a spatula or the back of a spoon to create a flat surface.

7. 7

   Bake for 20-25 minutes, or until the edges are lightly golden.

   Tip: Avoid overbaking, as this can cause the flapjacks to become dry.

8. 8

   Remove the flapjacks from the oven and let them cool in the tray for 5 minutes.

   Tip: Use a clean spatula to transfer the flapjacks to a wire rack to cool completely.

9. 9

   Once the flapjacks are cool, cut them into squares and serve.

   Tip: Store any leftover flapjacks in an airtight container at room temperature for up to 3 days.