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Honey & Coconut Flapjack

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Prep: 10 minutes Cook: 20 minutes

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Wonderfully sweet and awesome chewiness. A delight in the mouth.

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  • 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)


  1. Before you begin, turn your oven on to 180C (or 170C fan assisted)

  2. Line a square tin (21-23 cm wide) with baking paper.

  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.

  4. Remove saucepan from heat. Add the oats, sunflower seeds (if using) and coconut to mixture and stir until coated in the melted sauce.

  5. Place mixture into your lined tin and flatten. (Optional, scatter sunflower seeds across top)

  6. Bake in the oven for approx 20 minutes (check at 15 minutes). Flapjack should be golden brown in colour - becareful not to burn.

  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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