Tuesday, 22 April 2014

What the heck is a flapjack?

That's what I asked myself when I stumbled on this recipe. 
I thought they were pancakes. Banana and coconut pancakes had me sold anyway, so I wasn't too disappointed to discover we would be having flapjacks for morning tea rather than breakfast. Turns out flapjacks can refer to pancakes, but also a chewy, oaty slice or biscuit. A bit like a muesli bar I guess.
These banana and coconut flapjacks are courtesy of the talented Peggy from Cake Crumbs and Beach Sand , who seems to share my love of old school recipes using those crazy ingredients people tend to shy away from these days - you know the ones, butter, sugar, eggs, flour...

Anyway, this recipe rocks. The lads both devoured it (seriously, I had to cut them off and pretend it was all gone). I have a feeling it will become a regular recipe, though I omitted the cinnamon and I might change the name to avoid any further confusion... 

Banana and Coconut Slice (Okay, flapjacks)

80g brown sugar
150g butter
3 tablespoons golden syrup
250g rolled oats
2 ripe (black in my case) bananas, mashed
50g shredded coconut (I used desiccated)

Pre-heat oven to 180 degrees Celsius. Line a 20cm slice tin with baking paper. 
Melt butter, sugar and syrup in a saucepan. Once melted, add oats, bananas and coconut and mix well.
Press mixture into tin and press down with the back of a spoon until level.
Bake for 25 minutes or until golden. Allow to cool before cutting into bars.

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