Cinnamon Flapjack

Cinnamon Flapjack

180g oats

75g self-raising flour

50g desiccated coconut

1 tablespoon cinnamon

80g butter (chopped)

160ml rice malt syrup

65g dextrose


Mix together the oats, coconut, flour and cinnamon.

Put the rice malt syrup, butter and dextrose into a pan and heat gently until all mixed together (about 4 minutes).

Pour the mixture from the pan onto the dry ingredients and mix well.

Scrape all the ingredients into a 22cm square lined cake tin and cook at 180’C (160’C fan) gas mark 4 for about 25 – 30 minutes, turning half way through.

Remove from the oven and gently score into about 16 pieces.

Once cooler remove from the tin and place on a wire rack to cool.

Can be kept in an airtight container for a couple of days. Can be frozen and defrosted as needed.