Thursday, 20 September 2012


Don’t be fooled by the title, I’m not under any illusions that this is something my granddad ate during a shift down the pit. The mining reference comes into play due to the little pieces of honeycomb like gold nuggets amongst the earth of oats beneath the dark chocolate surface. The flavour is more sophisticated than a basic flapjack, due to the dark toffee flavour the honeycomb takes in the oven and the chocolate.
225g porridge oats
125g butter, room temperature
4 Tbsp golden syrup
75g dark chocolate, around 50g of this chopped into chunks and the rest reserved for melting

For the Honeycomb
75g caster sugar
3 tbsp golden syrup
1½ tsp bicarbonate of soda

Preheat oven at fan 180°/200c/6
Line and well grease a baking sheet and begin by making the honeycomb. Mix the golden syrup and sugar in a small pan, bring to boil and cook for around 2½ minutes. Take off the heat and whisk in the bicarb, don’t be alarmed by the growing foam substance, this will make the air pockets in the honeycomb. Quickly pour this mixture onto the baking sheet and leave to stand until it hardens, this can take around 5 minutes.

In the meantime line and grease a 20x20cm brownie tin and begin the flapjack by mixing all of the ingredients until well combined. Break the hardened honeycomb into shards around roughly the same size as the chocolate and mix half of this into the flapjack. Transfer this mixture into the baking tray.

Bake for 20 minutes, putting a piece of baking paper over the top of the tray to stop the honeycomb from burning. Once baked allow to cool a little in the tray before melting the remainder of the chocolate and drizzling it messily over the flapjack. To finish, scatter over the remaining pieces of honeycomb, before lifting out of the tray and cutting into 8 squares.


  1. Made this for lunch party earlier: Should have a warning - 'can cause addiction'. Currently devouring leftovers......

    1. Woah, yours look loads better than mine!