Chocolate, coconut and sultana flapjacks to be more precise.
I don’t really have a passion for food via a plethora of nostalgic memories of cooking with my mother or grandmother (not that they aren’t sterling chefs), that’s just not how I got the baking bug. I’m no Nigel Slater when it comes to toast, I prefer it slightly burnt and occasionally cold. Having said all that, flapjacks are one of my earliest food memories, or rather there being not enough chocolate and too many sultanas on the ones I was presented with. So in later life I learned how to appreciate mass amounts of dried fruit and made sure I made up for the lack of chocolate in my early years. Thus coming up with this flapjack recipe of my own.
1. 7oz Butter
2.7oz Soft light brown sugar
3. 2tbs Golden Syrup
4. 12.3oz Porridge oats
5. 3.5oz Dark chocolate, roughly broken in to small pieces
6. 3.5oz Sultanas
7. 4tbs desiccated coconut
1. Line a 8×8 baking tin with parchment paper and preheat the oven to 180C/ 350F
2. Melt the butter in a pan and then add the sugar and golden syrup. Keep on a medium-low heat until the sugar has fully dissolved.
3. Place the oat in a large bowl and stir in the sugar mixture. Leave to cool for 10 minutes to ensure the chocolate does not melt.
4. Fold in the chocolate, sultanas and coconut.
5. Place the mix in your baking tray and press down slightly (this will ensure the flapjacks will hold their form when you cut them).
6. Place in the centre of the oven and bake until the edges turn a golden brown colour (15-20 mins).
7. Remove from oven and let cool slightly. Then cut the flapjacks into squares or rectangles and leave to cool fully in the tin before you remove them.