Season To Taste

- Two Good Friends & Their Love For Food.


It’s So Easy To Make Flapjacks!
{{ Sandra }} December 16, 2008

These are my sister Deborah’s recipe, she usually makes the cherry and coconut ones as her two girls love them!  They come in various flavours depending what takes your fancy/is in the cupboard/day it is, or make them plain – still delicious.

It should take you about 10 minutes to get them in the oven so they’re perfect if time is limited. Took us a little longer than 10 minutes as I had to allow time for Wardi to take arty photos of glace cherries and for a somewhat over-familiar young man to read the meters.  Still, no harm done and they will be enjoyed during the tea break at work tomorrow morning.

Please let us know your favourite additions to the basic recipe. We’d love to hear it.
Cherry and Coconut Flapjacks: makes 15-18 pieces
4 oz butter
4 oz caster sugar
1 tablespoon golden syrup
5 oz oats
2 oz dessicated coconut
10-12 glacé cherries chopped

  • Preheat oven to 180C (Gas Mark 4/350F/fan oven 160-165C).  Line a 7″x11″ baking tin with baking parchment.
  • Gently melt the butter and sugar in a saucepan.  When the butter has melted (don’t worry about dissolving the sugar) add the golden syrup and stir.
  • Add the oats, coconut and chopped cherries and mix well then spread into the baking tin.
  • Bake for approximately 20 minutes until bubbling all over and turning golden at the edges.
  • Slice into 15-18 pieces while still warm but eat when cool.

Variation:
My favourite variation is 2oz chopped dried apricot and 2oz dark chocolate drops mixed in. NB: let the mixture cool a little before adding the chocolate drops otherwise they will just melt in when you stir it rather than staying whole.

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