Saturday, 15 June 2013

Sweet Saturday # 9 - bejewelled flap jack recipe

Bejewelled flap jack

175g unsalted butter
175g light brown soft sugar
225g self-raising flour, sifted
85g jumbo oats
55g unsweetened desiccated coconut
1/2tsp ground cinnamon
165g mixed dried fruit (this can be any combination of dried fruits including exotic fruits)

Small mixing bowl, scales, wooden spoon, chopping board, vegetable knife, mixing bowl, baking tray, cooling rack, tsp


  1. Preheat the oven to 180C/Gas Mark 4.  
  2. Place the butter and sugar in a small mixing bowl and heat for 30 seconds in the microwave until the butter and sugar have melted. 
  3. Chop dried fruit.
  4. In a large bowl combine the flour, oats, coconut, cinnamon and dried fruit.  
  5. Then pour over the melted butter and sugar mixture and stir until well mixed and all the flour has been incorporated.
    Spoon the mixture into a lightly greased shallow tin.
  6. Press the mixture down with the back of a spoon and smooth until level then bake in the preheated oven for 18 - 20 minutes or until golden brown and just firm to the touch.  Remove from the oven and leave to cool in the tin for approximately 5 - 10 minutes before carefully turning out and leaving to cool completely on a cooling rack.  
  7. When cool simply cut the bars into diamond shapes. 

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