Coconut Flapjacks

Name: Coconut Flapjacks
Yield: 16 squares
Cuisine: British
Ingredients: 200 g Butter; 200 g demerara (brown crystal) sugar; 2 tbsp golden (light corn) syrup; 275 g porridge oats; 100 g desiccated (shredded) coconut; 75 g glace (candied) cherries,chopped

Gary Waite @cook_20376404

Coconut Flapjacks

Gary Waite @cook_20376404

Saved

Ingredients

16 squares

200 gButter
200 gdemerara (brown crystal) sugar
2 tbspgolden (light corn) syrup
275 gporridge oats
100 gdesiccated (shredded) coconut
75 gglace (candied) cherries,chopped

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Steps

1

Lightly grease a 30 × 23cm/12 × 9 inch baking tray (cookie sheet).
2

Heat the butter, demerara (brown crystal) sugar and golden (light corn) syrup in a large saucepan until just melted.
3

Stir in the oats, desiccated (shredded) coconut and glace (candied) cherries and mix until evenly combined.
4

Spread the mixture on to the baking tray (cookie sheet) and press down with the back of a palette knife (spatula) to make a smooth surface.
5

Bake in a preheated oven,170oC/325oF/Gas Mark 3,for about 30 minutes.
6

Remove from the oven and leave to cool on the baking tray (cookie sheet) for 10 minutes.
7

Cut the mixture into squares using a sharp knife.
8

Carefully transfer the flapjacks to a wire rack and leave to cool completely.