Coconut Flapjack Recipe Uk Food

EASY HONEY FLAPJACKS

Easy honey flapjacks image

The best flapjacks are gooey, chewy and, above all, easy. These fruit-filled treats are great to make with children. You will also need a 20x30cm/8x12in baking tray.

Provided by Celia Brooks

Yield Makes 16

Number Of Ingredients 5

Ingredients

200g/7oz unsalted butter
200g/7oz demerara sugar
200g/7oz honey
400g/14oz porridge oats
50g/1¾oz nuts, raisins, crystallised ginger or desiccated coconut (optional)

Steps:

Preheat the oven to 180C/160C Fan/Gas 4 and grease a 20x30cm/8x12in baking tray.
Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well.
Transfer the oat mixture to the tray and spread to about 2cm/¾in thick. Smooth the surface with the back of a spoon. Bake in the oven for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Leave to cool in the tin, then turn out and cut into squares.

FRUITY FLAPJACK COOKIES

Fruity flapjack cookies image

Toast oats before mixing them into the dough to make these fruity cookies, a delicious hybrid of syrupy flapjacks and coconut macaroons

Provided by Barney Desmazery

Categories Dessert, Snack

Time 1h

Number Of Ingredients 11

Ingredients

125g jumbo oats
150g softened butter
100g light muscovado sugar
1 egg
1 tbsp golden syrup
½ tsp vanilla extract
100g self-raising flour
100g mixed dried fruit or raisins
75g dried apricots, finely chopped
50g desiccated coconut
½ tsp ground cinnamon (optional)

Steps:

Heat the oven to 180C/160C fan/gas 4. Scatter the oats over a baking tray and bake for 20 mins, turning once until lightly browned. Remove from the oven and set aside to cool. Tip the butter and sugar into a bowl and beat with an electric whisk for 2 mins until fluffy. Crack in the egg and add the golden syrup and vanilla, then beat until completely combined. Scatter in the flour, all the dried fruit, the coconut, cinnamon (if using), the toasted oats and a pinch of salt. Beat again until everything is combined and you have a thick dough. Use the dough straightaway or cover and chill for up to two days.
Line two baking sheets with baking parchment and arrange six large spoonfuls of dough on each, well- spaced apart. Bake for 15 mins (or 18-20 mins if the dough is fridge-cold) until the cookies have spread and are brown at the edges but soft in the middle. Leave to cool on the baking sheet for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight container or tin for up to five days.

Nutrition Facts : Calories 247 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

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