Sunny-tasting Mango & Coconut flapjacks to ward off the cold



Ah, November, you’ve crept up on us unawares. The weather’s been so mild, so agreeable – we thought it was going to last. But here you are today – a Monday, too, of all days – the wind whipping the last remaining bedraggled leaves clinging to the trees, the rain threatening us any moment, and the night drawing in so early. This clearly calls for flapjacks and a huge mug of tea.

This is not my own original recipe – it’s a favourite by¬†Sophie Dahl – and one I return to again and again, tweaking and varying depending on what I have in the store cupboard. It is dead easy to make, and the kids can join in, mixing and stirring. The desiccated coconut adds a wonderful flavour, and the mango adds a light and dreamy whiff of sunshine and summer. What more could you wish for on a cold November day?

The children and I devour these flapjacks the moment they are cool enough to touch. Oats are packed with B vitamins to ward off the winter blues – all in all, the perfect easy bake.

Super quick

Golden Flapjacks with Mango, Sour Cherries and Coconut

by Sophie Dahl, from Delicious Miss Dahl

What you need

2tbsp golden syrup
4tbsp runny honey
150g salted butter
150g porridge oats
100g desiccated coconut
75g sour cherries (dried, in a packet; if you don’t have, use raisins)
75g dried mango, chopped

What to do

1. Preheat the oven to 180 (160 Fan)

2. Grease a medium-sized deep baking tray. The size of the tray will affect the thickness of the flapjacks.

3. In a large saucepan, melt the syrup, honey and butter, stirring until well combined.

4. Remove the pan from the heat and stir in the oats, coconut, cherries and mango.

5. Pour the mixture into the prepared tray and press down gently into the corners of the tin. Bake for 25-30 minutes, or until golden brown.

6. Score the flapjack into pieces while still hot, and allow to cool in the tin before turning out.

Enjoy with a mug of hot tea. That’s better.



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