Ginger and Coconut Flapjacks
Delicious, crunchy, chewy, coconut and ginger oat bars
Ingredients
Instructions
Preheat the oven to 160°C/140°C fan/325°F/gas mark 3. Line a 20 x 30cm (8 x 12in) tin with greaseproof paper.
Put the butter, sugar and golden syrup in a pan and heat gently until the butter has melted.
Stir in the rest of the ingredients, scrape the mixture into the prepared tin, spread it out evenly and press down firmly.
Bake for 20-35 minutes until golden brown, bake for a shorter amount of time for a softer, more chewy flapjack, and longer for a more crunchy one (I went for 30 minutes).
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Reviews from the Original Source
These are AMAZING, love all your recipes. I've made these at least 10 times now. Can omit the crystalized ginger if don't have any and add extra ginger powder. Also nice topped with dark chocolate!
This is delicious, I've made it half a dozen times now.
It doesn't need flour. The sugary goodness sets on refridgeration.
Unlikely to last in a tin for a week - they were gone in a day! Brilliant recipe, thank you.
Delicate flavours. Perfect consistency. Superb!
This is a very dangerous recipe. It is so lovely and tasty that we ate the lot, just like that! I don’t think I should ever make it again
Just made these, my husband said best flapjack ever, makes me feel like a real good. Just fab thanks for sharing.
Stay safe everyone.
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