Chocolate, coconut & vanilla Flapjacks
You will need a swiss roll tin (38cm X 25cm) lined with parchment paper. Preheat your oven to 180 degrees.
wet ingredients:
350g butter
2 tblsp golden syrup
175g soft light brown sugar
1tsp vanilla extract
dry ingredients:
75g plain flour
375g oats
75g desicated coconut
Topping:
250g plain chocolate or milk chocolate - or sometimes I do half & half which is nice.
Method:
Put all wet ingredients into a saucepan on a medium heat until all melted together. Bring to a simmer and stir until mixture is a smooth golden sauce.
Add to dry ingredients and mix well until the ingredients all come together.
Pour into the swiss roll tin and press really really well into the tin with the back of a spoon or a palette knife until it's all compressed really well (takes about 3-5 mins to do it properly) TIP: This will give you a lovely easy to cut piece of flapjack that doesn't crumble too much.
Bake in centre of oven for 20-25 mins, but keep an eye on it - it can burn very easily in the last 5 minutes. Remove from oven, allow to cool completely.
Melt chocolate in a bain marie for the top and smooth over the top - spreading evenly out to the edges. Allow to cool completely. Cut into 25-30 squares. (it will keep in the fridge for about 2 weeks) I sometimes freeze in batches in zip lock bags for lunchboxes during the week - if they last that long!!!
