Chocolate flapjack sandwiches

Makes 24

450g jumbo oats 280g unsalted butter 180g dark soft brown sugar 1 tbsp golden syrup 400ml double cream 500g 70 per cent cocoa dark chocolate, broken into pieces

2 high-sided 25 x 35cm oven tins

Preheat the oven to 160°C/gas mark 3 and grease the two high-sided tins. Place the butter in a large saucepan and heat until melted. Stir in the sugar and simmer for 2 mins, then take off the heat and mix in the golden syrup and oats. The mixture should be thick. Transfer half to one of the prepared trays, then flatten down with the back of a wooden spoon until the mix forms an even, flat block which fills the tray. Transfer the remaining mixture to the other tray and spread out in loose clumps. Bake for 25 mins until golden and set. Remove from the oven and allow to cool. Meanwhile, pour the cream into a large saucepan and bring to the boil. Take off the heat and add the chocolate immediately. Stir until smooth and the chocolate is completely melted. Allow to cool for 10 mins. Pour the chocolate mixture over the solid flapjack base, then top with the clusters of flapjack from the other tin. Press down gently to firm into place. Leave to chill for 1 hr, then cut into 24 and serve. The flapjacks will keep for 2 days in an airtight container, stored in a cool place.