3 hours ago
2
I like to make a batch of these chewy, seeded flapjacks at the beginning of the week for afternoon snacks and lunchboxes. The combination of coconut and sour cherries is rather lovely, but sometimes I use other dried fruits, such as currants, raisins or sultanas. The flapjacks keep well in an airtight container for four to five days, but they’re so moreish that they rarely last that long.
Ingredients
350g rolled oats
80g shredded coconut
80g dried sour cherries
60g pumpkin seeds
1 tbsp sesame seeds
pinch flaky sea salt
200g unsalted butter
150g golden syrup
80g brown sugar
1 tsp vanilla extract
Method
Step 1
Preheat the oven to 180C fan-forced (200C conventional). Grease and line a 30cm x 20cm rectangular baking tray.
Step 2
Pulse 150g of the rolled oats in a food processor until broken down to a
coarse oat flour. Place in a large bowl and combine with the remaining rolled oats, coconut, sour cherries, seeds and sea salt. Set aside.Step 3
In a medium saucepan, combine the butter, golden syrup, sugar and vanilla. Set it over a medium heat and stir until the sugar has dissolved and the butter has melted. Pour the hot liquid into the bowl containing the oat mixture and stir until everything is well coated and there are no dry parts.
Step 4
Spoon into the prepared tin and bake for 25-30 minutes. While the flapjacks are still warm and soft, run a knife across the surface to score guiding lines: aim for 12 larger bars or 24 bite-sized squares.
Step 5
Once completely cool, cut firmly through your pre-made lines to serve.
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