Flapjacks are easy peasy and incredibly versatile. They can be dairy free, you can add any fruity or nutty extras and, like in this recipe, dip them in chocolate for a super treat. There is some hot saucepan work involved but your kids will love mixing up the oats and putting them in the tin. Oh, and the chocolate dipping!
For 16 flapjacks, you will need:
- 200g porridge oats
- 100g desiccated coconut
- 160g unsalted butter
- 160g caster sugar
- 4 tablespoons of Golden Syrup
- 2 large bars of milk chocolate
Preheat the oven to 160 degrees and line an oven tray around 20cm square (with sides) with baking paper. You can use a standard rectangular oven tray, see below for my tip.
Heat the butter, sugar and syrup in a saucepan until nearly boiling but make sure you don’t let it boil as the caramel may ruin your pan.
Pour this into a large mixing bowl with your oats and coconut and mix thoroughly, preferably with a spatula. Then spoon this into your oven tray, making the surface even and flat. It should be around 1cm deep. If you don’t use the full width of the tray, like mine below, fold the baking paper at the side and put an ovenproof weight next to it to act as a barrier.
Break the chocolate into pieces and place in a bowl. Put this in the microwave on medium to low power until all melted. I don’t set a time, just keep going and watching it until it’s done.
Then dip the flapjacks in the chocolate, placing them on the rack to harden. This will take around an hour, but you could carefully put the rack in your fridge to speed this up.
That’s it. Told you it was easy! You can make some changes. They can be plain, just take out the coconut. Or add other things like dried cherries, raisins or even apricots. You can add your favourite nuts and use them as energy bars (obviously don’t add the chocolate if you’re trying to be good!) You can also use dairy free alternatives to the butter and chocolate. Just have a go with whatever you and your kids fancy!