When in doubt as to what sweet delight can be whipped up for a last minute picnic, flapjacks are always something that will go down well. A few weekends ago was Marathon time – well done to everyone involved, you are brilliant and I take my hat off to you all! So, for this marathon, as we watched the runners, I decided to make flapjacks…I also thought they’d go down a treat with my sisters once they’d completed it (you know, energy, ruffage and all that!) but as it happens, apparently everyone was only eating apples..ach well, all the more for us!

The marble on top is optional, but combined with the chewy vanilla sweetness of the flapjack, it’s really delicious, and they look pretty swell too!

Ingredients: for 1 batch
500g rolled oats
2tbps Gloden syrup
220g soft brown sugar
200g butter
Splash of vanilla essence

Melt the butter in a heavy based pan. Add the sugar and the Golden Syrup and stir until well incorporated. Remove from the heat and add the vanilla essence and then the oats and stir well.

Push the oaty mix into a well greased baking tray and bake for 20 minutes at 190, no longer. If they are a tiny bit wobbly, they will set. After about ten minutes, when they are slightly harder, cut into the sizes you want. If you leave until they are cool, it’s a tough old job!

Now for the really fun bit! melt 400g dark chocolate and pour onto the flapjacks until evenly spread. Now melt some white chocolate and drizzle over the dark chocolate layer. With a fork, draw swirly lines to create the marble effect. When you are done, give the tray a few bashes on the surface so that the two layers merge evenly and the fork dimples aren’t prominent anymore.

Alternatively, you can make a splashy paint effect by just swirling and splashing the white chocolate over – it looks very cool!

N.B. White chocolate can be a real pain to melt as it is unforgiving and can separate very easily. If this does happen, it can be rectified by adding some suflower or vegetable oil, and whisking to a once again smooth consistency.