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Coconut and cranberry flapjacks

These are my mums recipe but it's easy to adapt to other flavours if you prefer something else. Easy to reduce sugar content for children too!

What you'll need:

Ingredients 175g/6oz butter 175g/6oz golden syrup 175g/6oz brown sugar 350g/12oz porridge oats pinch ground cinnamon or mixed spice 90g/3oz desiccated coconut 90g/3oz dried cranberries

Preheat the oven to 150C/300F/Gas 2 Melt the butter, then turn off the heat and add the syrup, sugar and cinnamon. Stir in the coconut and oats, then add the cranberries. Either line a baking dish with parchment, or I prefer a silicon one that just needs a light rub with butter.

Use a metal spoon to smooth and compact the oats, pay attention to the edges- so they wind crumble when they're baked!

Sprinkle with desiccated coconut for added crunch when baked. Pop them in the oven for 35-45 mins.

Leave to cool fully before you cut them to reduce crumbling.