As I'm currently staying with my auntie and uncle in London while doing a very exciting work placement (more on that later!), I quickly whipped these flapjacks up yesterday, popped them in a tin and oh-so-carefully travelled down south to the capital. They were gratefully received. To quote my cousin, Liam, 'these are the best flapjacks ever!'
Some people like their flapjacks chewy and gooey, others crunchy and crumbly. These babies are of the latter variety, but oh, are they tasty! They have a subtle coconut flavour and a delicious crunch.
|Melted white chocolate mmmm|
|Ready for drizzling!|
Drizzling the white chocolate over the flapjack ain't the easiest either, but I personally think the somewhat slapdash approach adds to the charm of these babies. Everyone wants a piece with a big blog of chocolate on top, am I right?
I like to make these flapjacks thin so that each piece gets a generous amount of chocolate on top - I made 16 pieces.
175g unsalted butter, cut into chunks
1 generous tbsp golden syrup
150g demerara sugar
225g porridge oats
75g desiccated coconut
pinch of salt
100g white chocolate, melted
1. Preheat the oven to 180C and grease and line a baking tin - I used one that measures 30x23cm. Place the butter, syrup and sugar in a large heavy-based saucepan and place over a gentle heat, stirring frequently until the butter has just melted and the sugar is still a bit grainy.
|Time for melting!|
|Mixing in the oats and coconut|
|Pressing down with the spoon before baking. Obviously lick the spoon afterwards.|
And you're done! Next time, why not mix it up by adding some chopped dried fruits or nuts? Yumm