Home Baking by Rachel Allen

Author:Rachel Allen [Allen, Rachel]
Language: eng
Format: azw3, epub
Publisher: HarperCollins Publishers
Published: 2017-10-05T04:00:00+00:00

Chocolate and coconut flapjacks

These flapjacks are great to have on hand, especially if you know you might have friends popping in. They will happily keep for a few days in an airtight container, ready to he brought out with coffee at a moment’s notice, and they freeze well, too. Cut into small squares, they make a great edible gift, and you could always dip them in some more dark chocolate and scatter them with a few coconut flakes to make them look even more appealing.

Makes 24–28

350g (12oz) butter, softened

2 generous tbsp golden syrup

175g (6oz) soft light brown sugar

75g (2½oz) plain flour

375g (13oz) porridge oats

75g (2½oz) dark chocolate (55–62% cocoa solids), roughly chopped

50g (1¾oz) desiccated coconut

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