Ingredients
5 oz (150g) butter
1 tbsp golden syrup
3 oz (85g) dark muscovado sugar
a pinch of salt
100 g bar dark chocolate (70%)
8 oz (225g) rolled oats
2 oz (55g) desiccated coconut
2 oz (55g) of raisins.
Method
Melt the butter with the golden syrup, muscovado sugar and chocolate in a large pan.
Stir in the salt followed by the raisins, coconut and oats in that order.
Using the back of a spoon, press mixture into an 20cm (8″) sq greased cake tin and bake at 180? (350?, Gas 4) for 20 minutes. Or until the flapjacks are golden, but not too dark.
Leave to cool in the pan then cut into 12 pieces.
Nutrition
Nutrition
Calories: 283kcal | Carbohydrates: 29.8g | Protein: 3.9g | Fat: 17.6g | Saturated Fat: 11.1g | Cholesterol: 25mg | Sodium: 87mg | Potassium: 133mg | Fiber: 3.7g | Sugar: 13g | Calcium: 20mg | Iron: 1.8mg
URL: https://tinandthyme.uk/2009/04/chocolate-and-coconut-flapjacks/