Coconut And Cherry Flapjacks Food

CHERRY & COCONUT FLAPJACKS

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm baking tin with parchment. Melt the butter, sugar and syrup in a large pan over a medium heat. Once melted, stir in the oats, coating them well.
• Tip ¾ of the mix into the tin and scatter the cherries over the top. Combine the remaining oat mix with the coconut flakes and tip on top of the cherries, making sure a few poke out. Bake for 30 mins, then remove from the oven and allow to cool before slicing into 12 flapjacks.

COCONUT AND CHERRY FLAPJACKS

Steps:

• Heat your oven up to 190f or 350c and line a square 8 inch tin with parchment paper and then rub the paper with a little butter to stop the flapjack sticking
• Put the oatmeal and shredded coconut in a large mixing bowl and put it to one side
• On the stove melt the butter and coconut sugar in a small pan over a really low heat, stirring it to make sure it doesn't burn
• The the melted butter and sugar off the heat and stir in the maple syrup and then add this to the coconut and oatmeal mixture and combine it really well making sure all the oatmeal and shredded coconut is covered in the butter mixture
• Stir through the halved cherries (gently so they don't break!) and then scoop the flapjack mix into the lined tin
• Using the back of a spoon, push the mixture into the pan so it's compacted and flat on the surface
• Bake the flapjack for 15 minutes until golden on the top and then take it out of the oven
• The flapjack will harden up as it cools, so wait until it's cooled before cutting it into slices. To get a neat cut, turn the flapjack over and cut in from the underneath up :)