Coconut Raisin Flapjacks


A lovely bake to have around in the biscuit tin for when the blood sugar runs low at around four in the afternoon. I like to have one alongside a shake or a smoothie, sometimes even a latte.

I bloody love flapjacks. They are simple and adaptable. If you don’t like the coconut and raisins I’ve stipulated below, you can use any thing you want. I’ve made them with dried apricots, and once, dried sour cherries and chopped almonds. My cousin-in-law, Ian, likes them plain and half-dipped in melted dark chocolate.

The recipe below is adapted from a recipe by Sam Stern, a fantastic young food writer from Yorkshire. Sam began his writing career as a young teenager, and since the publication of Cooking up a Storm: The Teen Survival Cookbook in 2005 he has become a household name. His recipes are simple, delicious and just bloody awesome.

Coconut and Raisin Flapjacks – adapted from Cooking up a Storm: The Teen Survival Cookbook by Sam Stern. When making these I must insist you use real butter for these, never, ever margarine, they’ll taste horrible, believe me.

250g butter, better to think of this as a whole pack of butter, chopped
250g soft brown sugar
1 and a half generous tablespoons golden syrup
425g rolled oats
1 handful desiccated coconut
1 handful raisins

Line a small roasting tin with baking parchment.

Melt the butter, sugar and syrup over a gentle heat, stirring with a wooden spoon until smooth. (Don’t be tempted to lick it.)

While waiting for the butter to melt, place the oats and the coconut and dried fruit, and mix together using your hands.

Once the butter is melted, pour over the oats, using a spatula to get every last bit out of the pan. Mix together well, you want all the oats to be well coated. Once combined, spoon into the tin, level the surface and leave to sit for fifteen minutes. This waiting period is important, it does something to the flapjack, and I have no idea what. Preheat the oven while you’re waiting, 140c fan, 150c, gas 2.

Bake for at least 40 minutes, you’ll want it golden and just a little bit soft still in the centre, they will firm up as they cool.

Leave to cool in the tin. When cooled down slightly, cut it into squares, it’s up to you how big you want the squares. Once completely cold remove the flapjacks.

They will keep for a few days in an airtight container.Can also be served at picnics or in your children’s tuck boxes.


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