• 8oz butter or margarine
  • 8oz soft brown sugar
  • 3 tbsp golden syrup
  • 3 tbsp accra honey (light & mild)
  • 10oz porridge oats
  • 3oz desiccated coconut
  • Large handful of sunflower seeds (optional)


  • STEP 1
    Before you begin, turn your oven on to 180C (or 170C fan assisted)
  • STEP 2
    Line a square tin (21-23 cm wide) with baking paper.
  • STEP 3
    In a saucepan, place the butter, sugar, syrup and honey and melt over a medium heat, stirring occassionally until everything is combined. Will look like a dark runny toffee sauce. Do not boil.
  • STEP 4
    Remove saucepan from heat. Add the oats, sunflower seeds (if using) and coconut to mixture and stir until coated in the melted sauce.
  • STEP 5
    Place mixture into your lined tin and flatten. (Optional, scatter sunflower seeds across top)
  • STEP 6
    Bake in the oven for approx 20 minutes (check at 15 minutes). Flapjack should be golden brown in colour - becareful not to burn.
  • STEP 7
    Remove from oven and leave to cool for 5-10 minutes. With a knife score into flapjack to create portions to the size of your liking. Leave to cool further and ready to eat from about 25 minutes. Yummy

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