Flapjacks were somewhat of a staple when I was growing up. At the end of the week, when all the biscuits and treats had been eaten, we were always able to whip up a few flapjacks.  They were simple enough for me to make, as long as I was supervised by my big sister 🙂 We used to make really big trays of them, and the whole lot would be scoffed in an afternoon. There is nothing like a fresh flapjack with a cup of tea. I have tried numerous oat bars and energy bars, but nothing compares to home-made flapjacks. I think good butter is what makes a flapjack special. Salty butter and brown sugar make a delicious caramel base for the oaty flapjacks. The cranberries and pecans add a touch of luxury to this recipe, and for me, no flapjack is complete without some coconut. This is a great simple recipe to make with kids, and you can add things like banana chips, hazelnuts, chocolate chips….or anything you like to make these flapjacks your own.
Ingredients
- ¾ cup / 170g of  Kerrygold butter
- ½ teaspoon of vanilla extract
- ½ cup / 100g soft brown sugar
- 2 and ¾ cup / 225g cups of rolled oats
- 1 tablespoon of honey
- ½ cup / 50g  cranberries, chopped
- ½ cup / 50g pecans, chopped
- ½ cup / 40g dessicated coconut
Method
Line a baking sheet (9 x 13 inches) with greaseproof paper. Preheat the oven to 180C /350 F. Place  the butter, honey, vanilla extract and sugar together in a large saucepan and melt over a medium heat. Once the butter has melted, add the rolled oats, cranberries, pecans and coconut, and stir together. Pour the mixture into the baking sheet. Bake for about 30 minutes, until golden/ lightly caramel in colour. Remove the tin from the oven and leave aside to cool. When the flapjacks are still slightly warm,  divide them into squares, using a sharp knife. Then, once the flapjacks are fully cooled, cut the flapjack squares and  remove from the tin and serve.  These flapjacks will keep for a a few days, once kept in an air tight container.
