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  • Writer's picturePoppy

Cherry and coconut flapjacks

Updated: Aug 3, 2021

This is a super easy recipe and great for a rainy Sunday afternoon! Change the amount of cherries, almond, and coconut to suit your taste. Play around with the ingredients and let me know how they turn out! :)


400g rolled oats

225g butter

125g light brown sugar

50g caster sugar

200g glacier cherries chopped into quarters

125g golden syrup

75g dessicated coconut

1 tsp almond extract (optional)

50g white chocolate (optional)


Step 1] Preheat oven to 170C fan.

Step 2] Melt the butter, sugars, and syrup in a large saucepan over a low heat. Stir continuously until all the butter has melted and sugar dissolved.

Step 3] Remove from the heat. Stir in the oats, coconut and cherries. Add the almond extract here if desired.

Step 5] Press the mixture into a lined 9 x 9 tin and bake for around 35 minutes, until golden around the edges. Note that if you do not have a 9 x 9 tin you can use a different one, but your cooking time might change.

Step 6] Leave to cool in the tin before removing and slicing into squares. This is important as otherwise the flapjacks will crumble!

Step 7] Optional: Decorate with melted white chocolate.

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