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.

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…

But really, what’s not to love?

Oaty, chewy. buttery, caramel-y goodness!

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

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!

❤

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

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

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.