Coconut And Dark Chocolate Flapjacks

Hey there!

How’s it going?

I’m having a lazy bank holiday weekend with the obligatory afternoon naps. It’s been warm and sunny so in between hanging out with friends and catching some rays, the balcony door has been thrown wide open and I’ve been sipping on glasses of cold brew iced coffee with plenty more, chillin’ in the fridge. It’s the little things in life, you know.

Tray Of Coconut And Dark Chocolate Flapjacks - Kay's Kitchen

This week I’m sharing the recipe for these dark chocolate and coconut flapjacks. I know, I know. Flapjacks aren’t exactly the coolest, nor in fact, even the prettiest of treats – they were a chore to photograph for one! But they are, in my opinion, one of the most underrated and overlooked ones…

Stack Of Coconut And Chocolate Flapjacks - Kay's Kitchen

But really, what’s not to love?

Stack Of Flapjacks With Chocolate Swirls - Kay's Kitchen

Oaty, chewy. buttery, caramel-y goodness!

Coconut And Dark Chocolate Flapjacks - Kay's Kitchen

They’re super easy to make, and your kitchen will very quickly smell absolutely divine!

Flapjacks In Baking Tin - Kay's Kitchen

I added coconut to mine before drizzling with dark chocolate – but they’re super adaptable. There are so many options! You could try some nuts, dried fruit, lemon zest… Or, take it back to basics and have them plain!

Coconut & Dark Chocolate Flapjack - Kay's Kitchen

Coconut & Dark Chocolate Flapjacks - Kay's Kitchen

Perfect for a little afternoon treat with a cup of coffee…

Stack Of Coconut And Dark Chocolate Flapjacks - Kay's Kitchen

^ I adore the corner pieces with the extra little bit of crunch.

Chocolate Swirl Flapjacks - Kay's Kitchen

Make these soon – they’re so, so good!

-Kay

Ingredients

  • 250g giant rolled oats
  • 185g unsalted butter
  • 125g light brown muscovado sugar
  • 60g golden syrup
  • 50g desiccated coconut
  • 20g dark chocolate

Instructions

  1. Preheat your oven to gas mark 2 and grease a 7-inch square tin with butter.
  2. Place butter, sugar and golden syrup in medium saucepan, heat on medium, stirring until melted and combined.
  3. Take the saucepan off the heat then add oats and coconut, stir to combine – ensure everything is well incorporated.
  4. Pour mixture into the prepared tin, pressing down with the back of a spoon to flatten before baking for 30mins – it’ll still be slightly wobbly in the middle. [Note: if you prefer your flapjacks to be crispy, leave in the oven for an extra 10-15mins.]
  5. Allow to cool in the tin for 15mins before slicing. Leave to cool completely in the tin.
  6. Place an inch of water in a saucepan over medium heat. Place chocolate in a heatproof bowl and place on top to melt.
  7. Pour melted chocolate into a piping bag before drawing patterns over the top. Allow to set before serving.

 

Coconut & Dark Chocolate Flapjacks

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3 thoughts on “Coconut And Dark Chocolate Flapjacks

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