Coconut Flapjack

Preparation: 15 mins

Cooking: 15 mins

5oz Quaker Oats
3oz (Medium) Desiccated Coconut
4oz (Salted) Butter
4oz Granulated Sugar
3 tbsp Golden Syrup
200g milk chocolate (optional)
Add to basket
Before you begin baking, turn your oven on (170C or 160C if you are using a fan oven).

For original:
1. Put the Quaker Oats and coconut into a large mixing bowl.
2. Line a square tin (21-23cm wide) with baking paper - the easiest way to do this is to cut a square of paper about 30cm across. Don't worry if your paper just sits on top of the tin at this stage, the weight of the flapjack will hold it down later!
3. Put your butter, sugar and golden syrup into a heavy based pan and melt over a medium heat (stirring occasionally) until everything is combined and your mixture is just boiling.
4. Add your melted mixture to your Quaker Oats/coconut. Using a silicone spatula, mix everything until the Quaker Oats and coconut have all been coated in the melted mixture.
5. Pour your flapjack mixture into the tin (on top of the paper), and flatten the whole surface with the spatula. 
6. Bake in the oven for approximately 15 minutes.
7. Leave in the tin to cool, take out and cut. 

For chocolate covered Flapjack:
a) Leave your flapjack in the tin to cool completely.
b) Break your chocolate into small pieces - place these in a microwavable dish/jug and melt slowly (at medium power, checking evey minute) in the microwave.
c) When melted, pour your chocolate over the flapjack and using a spatula, spread it out evenly. 
d) After two minutes, using a fork make a pattern in the chocolate (diagonal lines or wavy lines work best) and place your tin of chocolate covered flapjack into the fridge to set.
e) Wait at least an hour before cutting into squares.

Note: This recipe can also be made with dairy-free spread (instead of butter) and dairy-free chocolate for those with lactose intolerance/vegans.








170604986_4 (1)