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
  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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