Mocha Flapjacks
These Mocha Flapjacks from Camp Coffee are quick, delicious and pair perfectly with a fresh brew.
Key information
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 16
Recipe difficulty rating: Easy
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
For the flapjacks:
250g oats
125g butter, softened
125g light brown soft sugar
3tbsp golden syrup
1 1/2tbsp Cam Chicory & Coffee Essence
For the icing:
25g icing sugar
2tsp Camp Chicory & Coffee Essence
How to prepare mocha flapjacks
- Preheat oven to 200°C / gas mark 6. Grease & line a 20cm square tin.
- Place flapjack ingredients in a food processor and pulse until blended but oats still hold their shape.
- Press into tin, smooth surface, bake 15 mins. Cool slightly, cut into 16 squares, then cool completely.
- For icing, blend icing sugar with Camp Coffee until smooth. Drizzle over flapjacks.
Cook's tip: If there is any left, store in an airtight container for 3 to 4 days.
This recipe has been used with permission from Camp Coffee.
Host a Coffee Morning
Test your baking skills by hosting a Coffee Morning. From bake offs to bake sales, whatever way you Coffee Morning, you'll help us continue to make a difference to people affected by cancer.
Sign up to host
