I have a bit of a love/hate relationship with flapjacks…find a good one and you’re in heaven, a bad one and you might as well be eating a bowl of sand. For that reason I rarely bake them, and certainly never buy them. However, I recently came across a new recipe from Becky (AKA English Mum) and I had no option but to sing about it. If you’re looking for a sweet treat to make and not sure where to turn, then look no further.
The yummiest peanut, coconut and chocolate flapjack recipe you’ll ever find, guaranteed!
A bold claim you might say, but I’m confident you’ll agree! If you’re not familiar with Becky’s work then I highly recommend you head there right now to find out what you’ve been missing out on. Off you trot, I’ll wait…
Now you’re up to speed, I have no qualms in saying that Becky’s blog is one of the first I ever stumbled across and her unique blend of lifestyle, travel and food helped me come to the realisation that I don’t have to just pick one passion to write about. One day not too long after I started this website when I felt like I was hitting a bit of a brick wall, I built up the courage to reach out to Becky for a bit of advice and we’ve been friends ever since. She’s very kindly let me share her cracking flapjack recipe right here for you to enjoy.
So, without further ado, let’s get baking with this extremely versatile recipe from English Mum!
English Mum’s Peanut, coconut and chocolate chip flapjacks
- 150 g butter or coconut oil/plant based spread
- 115 g light brown sugar
- 4 tbsp golden syrup or honey, maple syrup or vegan alternative
- 3 tbsp crunchy peanut butter
- 400 g porridge oats
- 20 g desiccated coconut
- 100 g dark chocolate chopped
- Firstly, preheat your oven to 180 C/160 C fan/gas 4, and fold a bit of parchment or baking paper using it to line a brownie tin
- On a low heat, melt the butter, sugar, golden syrup and peanut butter together in a large saucepan. Don't be put off by the peanut butter which kind of separates and floats around looking a bit gross – try to ignore that!
- When it’s all melted, add the oats and the coconut. Give it a really good stir so that the oats are all properly combined.
- Add 100g dark chocolate and mix through
- Press the mixture into a brownie tin that’s been lined with baking paper and smooth it over with the back of a spoon.
- Bake for 20 minutes. Allow to cool before lifting out of the tin and slicing.
- Leave the chocolate quite chunky as the pieces will melt a bit when you stir them into the warm oat mixture.
- Not keen on peanuts? Not to worry, just leave it out!
- The base recipe can be adapted to make a multitude of variations. Instead of adding chocolate, why not liven up your flapjacks with nuts, seeds, raisins, dried cherries, Smarties, cinnamon, orange or lemon zest…anything you fancy really!
- As long as you keep the basic fat/sugar/oat proportions in this recipe the same you can add or substitute ingredients for what you have handy at home
This recipe was created by Becky Fantham at englishmum.com. Be sure to check out her other awesome recipes! And drop by her Instagram, Facebook and Pinterest to share your flapjack creations, I know she would love to see them…as would I! Enjoy.