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.
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.
- 200g Unsalted Butter
- 200g Light Muscovado Sugar
- 5 Tablespoons Golden Syrup
- 350g Porridge Oats
- 80g Desiccated Coconut
- 100g Breakfast Trail Mix
- Preheat the oven to 170c (fan).
- Put the butter, sugar and syrup in a large saucepan and heat gently until melted, stirring regularly.
- Stir in the rest of the ingredients until evenly combined.
- Press the mixture into the tin.
- Cook in the oven for about 25 minutes until golden and firm (but not hard!)
- Cool on a rack for about 15 mins then whilst still in the tin cut into 16 bars.
- Leave to cool completely before cutting through again and taking them out.