The trick with flapjacks is to weigh carefully, mix thoroughly, press down really well into the tin and resist cutting them until they’ve set!


  • 50g unsalted butter, melted
  • 8ml/1 dessertspoon coconut oil, warmed
  • 40ml/4 dessertspoons golden syrup
  • 10g /1 flat dessertspoon soft brown sugar
  • 10g/about 8 small pieces dried mango
  • 10g /1 rounded dessertspoon dried cranberries
  • 10g/1 rounded dessertspoon raisins
  • 60g/11 rounded dessertspoons jumbo rolled oats
  • 40g/7 rounded dessertspoons quick cook oats

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