CHOCOLATE FLAPJACKS

For the flapjacks

80 grams margarine or butter
85 grams brown sugar
115 grams quick-cooking rolled oats
a pinch salt

For the chocolate icing

1 teacup icing sugar
3 teaspoons cocoa powder
2 tablespoons (approx) hot water.

Method


1. For the flapjacks, cream the margarine, sugar and salt.


2. Add the oats and mix well.


3. Grease a shallow 175 mm. into 175 mm. square tin.


4. Press the mixture evenly into the prepared tin.


5. Bake in a hot oven 200 degree C (400 degree F) for 15 to 20 minutes.


6. Cool slightly, mark into squares with a sharp knife and loosen round the edges. When firm, break into pieces.


7. For the chocolate icing, mix the sugar, cocoa powder and hot water. If you like, add a little extra water.


8. To proceed, spread the icing evenly over the flapjacks.