Alison Doody’s Coconut Flapjacks

This is a recipe for those of you with a sweet tooth. It comes courtesy of sister-in-law Alison, whose company we are currently enjoying, the first time in two years. As most of you know, baking, bread excepted, is not really my thing, so I'm forever grateful to the guest contributors such as Alison who fill what would otherwise be a void.

Coconut Flapjacks

Ingredients

120g plain flour; 175g caster sugar; 100g oats; 85g desiccated coconut; 125g butter (plus a bit for greasing the tin); 1 tbsp golden syrup; 1 level tsp bicarbonate of soda; 2 tbsp boiling water.

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Preheat the oven 170˚C/Gas Mark 3. Grease a 20cm square tin.

Mix the flour, sugar, oats and coconut together in a large mixing bowl. Put the butter in a small pan with the golden syrup and heat gently until melted.  Mix the bicarbonate of soda with the boiling water and add this to the butter and syrup mixture. Pour the liquid over the dry ingredients and mix well.  Tip the mixture into tin and press down.

Cook for 10 - 15 minutes or until golden brown then allow to cool for a few minutes before cutting into slices.

Alison Doody

Alison warns against overcooking. The flapjacks should be chewy, but can quickly go rock-like if over done. She says you could substitute ground almonds in place of the coconut. (Editor's Note - if you do that, you'll have to call them something else. Ideas, please, on a postcard.)