Coconut choc chop flapjack fingers
Hi! I hope nobody minds me posting this since I'm new here, but I've just started a cookery blog and wanted to share my most recent creation :) The post can be found here if anyone is interested in checking out any of my other recipes (which would be hugely appreciated) - www.amuse-your-bouche.blogspot.com
These cakey flapjack fingers were INSANELY delicious, and I don't even have a sweet tooth. I might actually make more tonight, and the first plateful has only just been finished hehe
Coconut choc chip flapjack fingers
Recipe adapted from The Lonely Baker
Makes around 24 fingers
275g sugar
225g butter
2 eggs
1tsp vanilla essence
300g oats
100g chocolate chips
100g coconut, grated
Preheat the oven to 180°C (Gas Mark 4 / 350°).
In a large mixing bowl, cream together the sugar and butter. Add the eggs and vanilla essence and beat together well.
Stir in the rest of the ingredients, making sure they are well distributed through the cake batter. The mixture will be quite thick.
Transfer the mixture to a large, greased baking tray and spread out until it forms one even layer.
Bake for 30-35 minutes, or until the flapjack is just beginning to become firm and turn golden at the edges. It will continue to firm up once you have removed it from the oven, so remove it as soon as it is firm.
Transfer to a cooling rack and, once cooled, slice into fingers.
These cakey flapjack fingers were INSANELY delicious, and I don't even have a sweet tooth. I might actually make more tonight, and the first plateful has only just been finished hehe
Coconut choc chip flapjack fingers
Recipe adapted from The Lonely Baker
Makes around 24 fingers
275g sugar
225g butter
2 eggs
1tsp vanilla essence
300g oats
100g chocolate chips
100g coconut, grated
Preheat the oven to 180°C (Gas Mark 4 / 350°).
In a large mixing bowl, cream together the sugar and butter. Add the eggs and vanilla essence and beat together well.
Stir in the rest of the ingredients, making sure they are well distributed through the cake batter. The mixture will be quite thick.
Transfer the mixture to a large, greased baking tray and spread out until it forms one even layer.
Bake for 30-35 minutes, or until the flapjack is just beginning to become firm and turn golden at the edges. It will continue to firm up once you have removed it from the oven, so remove it as soon as it is firm.
Transfer to a cooling rack and, once cooled, slice into fingers.