Coconut Flapjack

Quick and easy, naturally Gluten Free, easily adapted to be Dairy Free and Vegan - and best of all, one pan mixing! Lots of easy adaptations too!

Fill up the cake tin (almost) instantly!

Ingredients

250g butter, or butter and margarine, or vegan margarine, or replace some of the fat with coconut oil - your choice!

100g golden syrup

90g light soft brown sugar

425g rolled oats

75g dessicated coconut

Method

In a large saucepan, over a low heat, melt the fat, sugar and syrup until all are melted.

Remove from the heat, and stir in the coconut and the oats. Mix very thoroughly.

Turn into a large lipped cookie tray (see the picture), and press down firmly. U Use a small piece of greaseproof paper between my hand and the mix on the tray, and press well, especially into the corners and along the edges.

Bake for approx 30 minutes, until it's turning nice and brown on top.

Leave for 5 minutes, then mark into squares, or fingers - your choice!

When cold cut again along the marked lines, and turn out.

Store in a moisture proof tin.

It keeps very well, I'm told. In this house, it never lasts long enough to test that theory!

Adaptations

• Replace the coconut with more oats for a plain flapjack

• Make plain flapjack and add drizzles of melted chocolate (yum!)

• Up the oats to 450 g and add 50 g of dried fruit, or dried apricots, cranberries,or prunes

• Up the oats to 480g and add 2 tsp ginger powder, and 20 g of chopped crystallised ginger