Ingredients
-
Main flapjack
-
200g Unsalted butter
-
200g Demerara sugar
-
2 tbsp Golden syrup
-
275g Porridge oats
-
100g Desiccated coconut
-
Extra ingredients
-
75g Glace cherries
-
75g Hazelnuts
Directions
A sweet buttery crumbly traybake that is easy to make and cook. This traybake can nicely complement a cup of tea in the afternoon. The original recipe uses glacé cherries but I have used hazel nuts instead. You can choose whatever you want to put in them.
I have taken this recipe from the book Cook shelf baking by Emma Patmore
Steps
|
1
Done
|
Lightly grease a 30x23cm/12x9 inch baking tray and line with baking parchment |
|
2
Done
|
Heat the butter, demerara sugar and golden syrup until it has just melted |
|
3
Done
|
Weigh out the oats, desiccated coconut and any extra ingredients you would like into a separate bowl. Then pour the sugar mixture into the bowl and mix until all combined. |
|
4
Done
|
Spread the mixture onto the baking tray and press down with the back of a spatula to make a smooth even surface. Bake in a preheated oven, 170°C/ Gas mark 3 for 15-20mins. |
|
5
Done
|
Once it has turned golden brown remove from the oven and leave to cool on the baking tray for 10mins so that it has had chance to stiffed so it is easier to move onto a cooling rack later. Cut the mixture into similar sized pieces. You must make sure you cut it while it is still a little warm otherwise as it cools the butter becomes more solid because it isn't as hot. Transfer the cut flapjack onto a cooling rack and leave to cool completely. |
