I was sitting around the house just before Christmas trying to come up with a plan of action for all the baking that had to be done both for the house and for presents. I decided to make something a little festive for some friends, something I hadn’t attempted before – what I call my seasonal Christmas & winter flapjacks!
Incredibly simple to make, something the kids can do with parental supervision, they are incredibly tasty and as soon as you smell the flapjacks it’s impossible not to think of Christmas! Be careful not to over bake the flapjacks or they’ll turn out rock hard – unless you like them that way – but these will last a good number of days and you may find that they taste even better two days down the road! Great with a cuppa or a hot chocolate!
Spices – I did experiment here, they are incredibly powerful so you may want to cut down on the volume, perhaps cutting down to ¼ tsp each – depends how Christmassy you want them!
Chocolate – experiment by drizzling white and dark chocolate and if you want to coat the flapjacks entirely with chocolate then you’ll need at least 300-400 grams of chocolate to do that. Happy baking!
8oz Soft Light Brown Sugar
3tbsp Golden Syrup
8oz Rolled Oats (Porridge)
1 ½ oz Desiccated Coconut
100grams Dark Chocolate
½ tsp Cloves
½ tsp Mixed Spice
Preheat the oven to 180C -160C Fan – 350F – Gas Mark 4
Lightly oil or cover a baking sheet, one with a loose bottom works well but not important.
Place butter, syrup and sugar in a pan over low heat until the butter melts.
Remove from heat and add the oats and coconut, mix well until the ingredients have combined.
Spoon evenly into the prepared tin and press down well.
Place in the oven for 20 minutes, watch so that it doesn’t overcook and it has a nice golden brown colour.