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You are here: Home / Baking / COCONUT FLAPJACKS

COCONUT FLAPJACKS

May 18, 2015 By Lindsey Dickson 2 Comments

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It’s been a long time since I made flapjacks, and after making this little lot I decided it has been too long.

I shall certainly not be leaving a five year gap before I make these again, they were delicious.

Considering I am not usually drawn towards very sweet things, I was surprised by how much these little squares got under my skin and I found myself being pulled towards the cake tin rather too often, even though I kept putting it in different cupboards, hoping to finally forget where I had hidden it.

Needless to say, the ‘lose a few pounds for the holiday’ campaign is not going great guns.

They are just the right size for lunch boxes and are ideal for an extra boost of energy after a post-school game of rugby.

No excuse for my husband I’m afraid, he just liked them at any time of the day.

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I used Sainsburys Trail Mix for the breakfast mix content as it contains bananas which are my son’s favourite. The added coconut gives them a welcome additional flavour, the resulting flapjack is just the right texture; nice and chewy and not too hard so you are worried about breaking your teeth.

I found some really sweet little boxes that I bought before Christmas in Ikea and used them as gift boxes for two flapjacks, just the right size for a treat.

This quantity makes 16 perfectly sized bars.

Print
COCONUT FLAPJACKS
Author: Lindsey Dickson
Prep time:  20 mins
Cook time:  25 mins
Total time:  45 mins
Serves: 16
 
You will need a 8 x 11 inch shallow baking tin (like a swiss roll tin,)
Ingredients
  • 200g Unsalted Butter
  • 200g Light Muscovado Sugar
  • 5 Tablespoons Golden Syrup
  • 350g Porridge Oats
  • 80g Desiccated Coconut
  • 100g Breakfast Trail Mix
Instructions
  1. Preheat the oven to 170c (fan).
  2. Put the butter, sugar and syrup in a large saucepan and heat gently until melted, stirring regularly.
  3. Stir in the rest of the ingredients until evenly combined.
  4. Press the mixture into the tin.
  5. Cook in the oven for about 25 minutes until golden and firm (but not hard!)
  6. Cool on a rack for about 15 mins then whilst still in the tin cut into 16 bars.
  7. Leave to cool completely before cutting through again and taking them out.
3.3.3070

 

Filed Under: Baking, Biscuits and Cookies

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Comments

  1. Anonimous says

    April 23, 2020 at 7:27 pm

    Lovely recipe!

    Reply
    • Michael Dickson says

      April 28, 2020 at 9:07 am

      Thank you! This has been a firm family favourite for a very long time. Our teenage son will ask for them!

      Reply

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