Strawberry and coconut flapjacks

Name: Strawberry and coconut flapjacks
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Makes about 24 squares
Cuisine: British recipes
Ingredients: 200g salted butter, cubed; 200g soft brown sugar; 150g golden syrup; 500g rolled oats; 500g thick strawberry jam, plus extra to serve; 100g desiccated coconut, plus extra to serve

Easy
June 2015

Easy
June 2015

Makes about 24 squares
Hands-on time 20 min, oven time 40 min

A basic flapjack recipe is given a fruity, summery twist with the addition of sweet, sticky strawberry jam and desiccated coconut.

For the traditional recipe, try our old-fashioned flapjacks.

Nutrition: Per square

Calories: 220kcals
Fat: 10g (5.5g saturated)
Protein: 2.8g
Carbohydrates: 30.6g (16.2g sugars)
Fibre: 2.3g
Salt: 0.2g

Nutrition: per serving

Calories: 220kcals
Fat: 10g (5.5g saturated)
Protein: 2.8g
Carbohydrates: 30.6g (16.2g sugars)
Fibre: 2.3g
Salt: 0.2g

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Ingredients

200g salted butter, cubed
200g soft brown sugar
150g golden syrup
500g rolled oats
500g thick strawberry jam, plus extra to serve
100g desiccated coconut, plus extra to serve

200g salted butter, cubed
200g soft brown sugar
150g golden syrup
500g rolled oats
500g thick strawberry jam, plus extra to serve
100g desiccated coconut, plus extra to serve

Method

Heat the oven to 160°C/140°C fan/ gas 3 and line a 20cm x 30cm baking tray (see tip). Melt the butter, sugar and syrup gently in a saucepan until smooth and well combined.
Stir in the oats until combined. Put half the mix in the tin and spread out evenly to cover the base. Top with half the strawberry jam, then evenly scatter over half the coconut. Top with the remaining oat mixture, then repeat with the remaining jam and coconut. Bake for 40 minutes.
Leave to cool in the tin, then turn out and cut into squares with a sharp knife. Stack into pretty boxes, if you like.

Method

Heat the oven to 160°C/140°C fan/ gas 3 and line a 20cm x 30cm baking tray (see tip). Melt the butter, sugar and syrup gently in a saucepan until smooth and well combined.
Stir in the oats until combined. Put half the mix in the tin and spread out evenly to cover the base. Top with half the strawberry jam, then evenly scatter over half the coconut. Top with the remaining oat mixture, then repeat with the remaining jam and coconut. Bake for 40 minutes.
Leave to cool in the tin, then turn out and cut into squares with a sharp knife. Stack into pretty boxes, if you like.

delicious. tips

You’ll definitely need to line the tray. Trust us on this.
Make the flapjacks up to a week in advance and keep in an airtight container.

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Reviews

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GILL BOND says:
12th Sep 2016 at 8:08 pm
Just made this but then priced it up using Waitrose Essential products where I could – £9.58! Truly decadent!
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