When I made these flapjacks they were verrrrry squidgy. Mary Berry might say they had a soggy bottom. My husband said they tasted really good. So soggy bum or not they’re a keeper. Also, I’ve fiddled about a little with the ingredients and the baking time and I think and hope I’ve cracked it.
Depending on how powerful your oven is they might take longer/less time to cook so judge for yourself when they’re done, but these flapjacks are sweet, tart, coconut-infused energy-packed squares of yum.
200g dairy free margarine (I used Tesco’s Coconut Spread)
200g demerara sugar
200g golden syrup
100g desiccated coconut
100g freeze-dried raspberry pieces
1 tbsp coconut oil
A big pinch of salt
a\ Preheat your oven to 180 degrees centigrade and line a small baking tray with tinfoil.
b\ Melt together the dairy free margarine, sugar, Golden Syrup, coconut oil and salt. When the sugar has dissolved mix it all into the oats and desiccated coconut. Stir in the raspberry pieces.
c\ Spread into the lined baking tray and bake for around 20 mins until golden.
d\ Remove from the oven and press down with a spatula for an even finish.
e\ Cool fully before you chop the flapjacks into squares. Or you can freeze whole and cut when defrosted.
Great with just a cup of tea, or with ice cream or custard. Would be just as amazing whether consumed on a long walk or with a good book on the couch.