COCONUT FLAPJACKS
Author: Lindsey Dickson
Serves: 16
- 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.
Recipe by The Eating Tree at http://www.theeatingtree.com/2015/05/18/coconut-flapjacks/
3.3.3070