Ginger and Coconut Flapjacks
Delicious, crunchy, chewy, coconut and ginger oat bars
Ingredients
- 225 g (2 sticks) vegan block butter
- 225 g (1 cup + 2 tbsp) demerara sugar
- 75 g (3 oz) golden syrup
- 250 g (3 cups) porridge oats
- 50 g (⅔ cup) unsweetened dessicated coconut
- 2 teaspoons ground ginger
- 3 balls stem ginger finely chopped
Instructions
- Preheat the oven to 160°C/140°C fan/325°F/gas mark 3. Line a 20 x 30cm (8 x 12in) tin with greaseproof paper.
- Put the butter, sugar and golden syrup in a pan and heat gently until the butter has melted.
- Stir in the rest of the ingredients, scrape the mixture into the prepared tin, spread it out evenly and press down firmly.
- Bake for 20-35 minutes until golden brown, bake for a shorter amount of time for a softer, more chewy flapjack, and longer for a more crunchy one (I went for 30 minutes).
- Leave to cool for 10 minutes then cut into slices or squares while still in the tin.
- Leave in the tin until completely cold.
- Will keep for at least a week in an airtight container.