Ingredients (Serves: 24 )
⦁ 125g butter or diary free alternative
⦁ 2-3 tablespoons golden syrup or agarve syrup
⦁ 90g rolled oats
⦁ 220g dark brown soft sugar or coconut sugar
⦁ 85g desiccated coconut
⦁ 155g plain flour or buckwheat flour
⦁ 1 1/2 teaspoons baking powder
Preheat the oven to 180 C / Gas 4. Line an 18x28cm tin with baking parchment (or lightly grease the tin).
⦁ Melt butter in a pan with 2 tablespoons of golden syrup (see footnote), and stir until combined.
⦁ In a large bowl sift together the flour and baking powder, then add brown sugar, oats and coconut.
⦁ Add butter mixture to dry ingredients, and mix well.
⦁ Press firmly into the prepared tin using the back of a spoon or the bottom of a glass.
⦁ Place in the oven and bake for 20-25 minutes; the top should be slightly golden.
⦁ Cool in tin, and cut into slices.
If you decide to use three, the extra tablespoon of golden syrup will make the flapjacks more chewy.
You can use Agarve syrup instead.
Add Sunflower and pumpkin seed to the mix.
Or stir in a little cinnamon.