Oaty Flapjack

A traditional Scottish tea-time treat, not for the faint hearted as jam packed with oats and a touch of coconut. Traditionally always referred to as Flapjack but often called JackFlop by my Arabic friends!

15 - 20

10 minutes

30 - 40 minutes

150ºC

Ingredients

500g porridge oats
60g desiccated coconut
200g demerara sugar
300g butter
6 tbsp golden syrup

Instructions

Prepare baking tin:
01 Line with non-stick paper and lightly grease the sides, if the paper does not reach.
Flapjack:
02 Mix all dried ingredients together in a large bowl.
03 Melt butter and golden syrup in a small pan or in the microwave, and pour into dried ingredients.
04 Mix well and tip into prepared tin. Smooth the top and bake in a moderate oven until golden brown - can take between 30-40 minutes.
05 Allow to cool in the tin before lifting out.
06 When cold lift out from tin via the baking paper and cut into squares with a large sharp knife. Remove from the baking paper and store in an airtight container.

Notes

20cm x 30cm rectangle baking tin lined with non-stick paper. Do make sure the tin is well lined - even up the sides as this really does help when removing from the tin, and always best to bake slowly as this gives the oats time to absorb all the buttery goodness. These yummy ‘oaty’ biscuits freeze superbly or can be stored for up to a week in an airtight container. If you wish to drop the sugar content, use a clear, runny honey instead of golden syrup!