Coconut & Sultana Flapjacks – a delicious recipe with butter, golden syrup, brown sugar, oats, salt, coconut. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 180u00b0C/Gas Mark 4. Place the butter, golden syrup and sugar in a large heavy-based saucepan. Heat gently, stirring often, until the butter has just melted and the sugar is still grainy.
2
Remove from the heat and mix in the porridge oats, salt, sultanas and desiccated coconut until well combined. Turn the mixture into the prepared baking tray, spread evenly and firm down with a spatula or back of a spoon.
3
For a soft and chewy flapjack, bake for about 20 minutes until a light-medium golden colour. Give it a bit longer if you prefer a crispy, well-cooked flapjack.
4
Run a knife round the edge to release the flapjack, leave for 5 minutes, then mark into bars or squares. Leave in the tin until nearly cold before cutting into pieces and removing to a wire rack.
5
The flapjacks will keep in an airtight tin for up to 10 days.
642
kcal
Calories
40
g
Fat
64
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 175g butter, 1 tbsp golden syrup, 90g brown sugar, 250g medium porridge oats, and more.
Yes, Coconut & Sultana Flapjacks falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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