Monday, 12 August 2013

Coconut with a hint of chocolate flapjacks.

It's been a while since I made a biscuit, bar or a no bake and have kind of missed making something simple and easy. I was given a selection of books from Susie @ Fold in the Flour at the beginning of the year as part of a giveaway post and one of the books given was Green and Black Ultimate Chocolate recipes. This is a baking book where the recipes contained are famous chefs or tv personalities favourite chocolate recipes. The recipe for chocolate drizzled flapjacks is donated by Donna Air, tv presenter, girlfriend of James Middleton, sister of HRH Duchess of Cambridge (for those who have not heard of her!).  I've tweaked the recipe and decided not drizzle the flapjack with chocolate and replace the dried berries with my ever so favourite ingredient, coconut. The taste of the flapjack was really moist, sweet and yet crunchy. I probably would add more chocolate to the mixture as I couldn't really taste the chocolate.
Here is how my coconut chocolate flapjacks turned out:
Coconut flapjacks.

Coconut flapjacks.

I first started by melting the butter and brown sugar together.
Butter and sugar. 

Butter and sugar melted.

I then added the oats to the mixture and stirred until in-cooperated.
Oats added

Oats mixed.

I then added the coconut and the chopped chocolate chunks.
Coconut added.

Chopped chocolate.

Mixture pre bake.

Once the mixture was combined I placed in a cake tin (you can use a square tin if you prefer) and baked for 20-25 minutes.
Flapjack pre bake.

Flapjack baked.

Makes 12 bars
150g unsalted butter, cubed plus extra for greasing
75g light brown musovado sugar
3 tablespoons clear honey
250g rolled porridge oats
170 coconut (or dried berries)
100g milk chocolate cut into chunks

Preheat the oven to 180C/gas mark 4. Lightly grease a 30x20x4cm non-stick baking tin.
Heat the butter, sugar and honey gently in a pan, stirring occasionally, until the butter has melted and the sugar has dissolved.
Remove from the heat and stir in the oats, dried fruit and half the chocolate chunks. Put the mixtures into the prepared tin, spread evenly and bake in the oven for 20-25 minutes, until golden.
Remove from the oven and allow to cool completely in the tin.
Melt the remaining chocolate in a microwave or heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. Drizzle the chocolate over the flapjacks in the tin and leave to cool so the chocolate hardens. Use a knife to score into 12 bars.

You can store these flapjacks in an airtight container for up to 3 days.

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