Margaret’s Coconut and Lemon Flapjacks Recipe
“This recipe is a good base recipe which can be elaborated on. I normally double up on ingredients, using two sandwich tins lined with greaseproof paper and then cut the flapjack into wedges. Try adding some grated lemon peel and desiccated coconut or some orange peel and drizzle with melted chocolate once cooked, or try some chopped stem ginger and dates.”
Melt in the Mouth Flapjacks
100g/4 oz margarine
4 level tablespoons of golden syrup
75g/3 oz granulated sugar
225g/8 oz rolled oats
¼ level teaspoon of salt
Preparation time – 15 minutes
Cooking time – 30 minutes
Oven setting – 160 degrees C; 325degrees F; Gas mark 3
Grease a square, shallow tin, about 19 cm / 7 ½ inches. Put the margarine and syrup in a pan and leave over a low heat until margarine has melted. Remove from the heat and add sugar, oats and salt. Mix thoroughly.
Turn mixture into the prepared tin and cook in a very moderate oven for 30 to 40 minutes until golden brown.
Leave to cool in the tin for 5 minutes then cut into bars. Place on a wire tray to finish cooling.
Quick Tip – Cut the flapjacks in the tin while they are still warm. If they are allowed to get completely cold, they will be too crisp and will just break into small pieces.