@donalskehan: Chocolate Dipped Flapjacks | Day 5/7 of my 7 Days of Back to School series! 📚An incredibly easy one to make with the kids to keep them busy during the weekends & on top of that you’ll get a nice after school treat for the rest of the week. Makes: 12 squares Time: 1 hour 250g butter 180g caster sugar 180g golden syrup 350g porridge oats 100g cornflakes 100g desiccated coconut 200g dark chocolate, melted Sea salt, to serve Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4. ⁠Begin by toasting the desiccated coconut in a pan over a medium heat, watching closely to avoid burning. Add the cornflakes to a zip lock bag and lightly crush using a rolling pin. ⁠Melt the butter, caster sugar and syrup in a saucepan over a medium high heat. Add the oats, crushed cornflakes and dessicated coconut to a large bowl then pour over the butter syrup mix and stir well to combine. Line an 8x8 inch tin and firmly press the mixture into the tin. ⁠Bake flapjacks in the oven for about 30 minutes the flapjack is golden around the edges but still a little sticky in the middle. Remove for the oven and allow to cool in the tin. Cut flapjack into 12 squares and dip half in melted chocolate. Sprinkle with a little sea salt, leave to set then serve.

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Tuesday 25 August 2026 09:59:44 GMT