Ingredients (makes 1/2″ thick 20cm x 30cm baking tray):
- 330g porridge oats
- 55g of desiccated coconut
- 200g unsalted butter – cut into cubes
- 6 tablespoons of golden syrup
- Dash of salt
Pre-heat an oven to around 180 degrees C. Rub butter around a roasting tray/cake tin (approximately 20cm x 30cm or smaller if you prefer a thicker flapjack) to grease it. Mix the oats, coconut and salt in a large mixing bowl. Put the butter and golden syrup into a pan and heat gently whilst stirring until the butter is fully melted into the syrup. Pour about half of the syrup into the oats and mix in a little. Add the rest of the syrup in and stir until the oats are fully coated with the mix. Pour the mix out into the tray and spread evenly using a wooden spoon. Put the tray into the middle of the oven for 20-25 minutes until golden brown but still slightly soft. Remove the tray from the oven, cut the flapjack into squares and allow to cool to room temperature. You can eat it straight away or store it in an airtight container and it’ll be good for several days.
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