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Cranberry and coconut flapjacks

These cranberry and coconut flapjacks are a deliciously versatile recipe - enjoy for a great lunchbox snack, or for morning or afternoon tea. We used cranberries, but feel free to use any dried fruit
Cranberry and coconut flapjacksScott Hawkins/bauersyndication.com.au
16
20M
20M
40M

Ingredients

Method

1.Preheat oven to moderate, 180°C. Line a 20 x 30cm slice pan with baking paper.
2.In a large saucepan, combine butter, honey and golden syrup. Stir over low heat until melted and smooth.
3.Add muesli, coconut, mixed seeds and cranberries to the saucepan, mixing well.
4.Spoon into pan and press firmly and evenly over base. Bake for 15-20 minutes until golden brown.
5.While still hot, score the top into squares. Cool completely in pan. Drizzle cooled slice with chocolate and sprinkle extra cranberries over. Cut into squares to serve.
  • Swap cranberries for any chopped dried fruit you like. – Store flapjacks in an airtight container for up to five days.
Note

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