Golden coconut flapjacks with jumbo raisins and sultanas

What better way to show off Scottish oats than in a flapjack. Smothered in the syrupy deliciousness of honey and golden syrup and studded with juicy dried fruit, the oats are still the hero that holds it all together. I fully intended to make the original recipe with mango and sour cherries (and definitely will do one day – what awesome flavours) but sadly on this occasion time got away from me and I had to make do with what was already in the cupboard. This meant a more classic raisin and sultana combination, keeping a little bit of the exotic twist with desiccated coconut. The flapjacks were light and just the right side of crumbly – a lovely texture thanks to the addition of desiccated coconut to the oats – and tasted gorgeous! You could also try swapping the raisins/sultanas for dried blueberries plus the grated zest of one lemon or chopped dried apple and dried cranberries. 

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