Squidgy coconut and date flapjacks are a delicious twist on a British tea-time treat, packed with oats and dried fruit, and flavoured with rich date syrup and a pinch of spice.
Have you ever given much thought to flapjacks? These traditional British treats, made with oats and syrup, vary from crunchy to chewy, soft and light to dense and unforgiving. They can come plain, or studded with fruit or chocolate chips. And then be left bare or adorned with a topping. So many options! It seems that flapjack perfection is pretty subjective.
In search of perfection
Personally, my perfect flapjacks would be not-too-dense but still slightly chewy, sweet but not tooth-achingly so, buttery but definitely not greasy. They would have succulent chunks of dried fruit and would need nothing extra by way of chocolate, icing, or other sugary decorations.
Oh, and they would probably come with a cup of tea.
I didn’t have flapjack perfection in mind when I set out to make these coconut and date flapjacks mind you. I was simply looking for a way to use up some date syrup, and wondered if it could be used to replace golden syrup in the flapjacks recipe. Turns out that yes, it can, and the resulting flapjack is as close to perfection as I’ve yet achieved! Squidgy inside with a slightly chewy crust, and a wonderful fruity, spicy flavour.
What a treat!
These coconut and date flapjacks take almost no time at all to make and are wonderful with a cuppa, or as an afternoon snack, or tucked into a lunchbox or picnic as a sneaky almost-healthy treat. I say almost healthy – they’re made with oats, coconut, dried fruits and date syrup, so apart from a little sugar and fat, they’re pretty good. Everything in moderation!
They’re also so easy (and foolproof!) that you might even persuade the kids to make a batch themselves. Just make sure you get to eat one (or two) – quality control, right?
Let’s make a date (flapjack)!
What would your perfect flapjack taste like? Why not try these easy date flapjacks, and see if we agree?!
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Coconut and date flapjacks
- 75 g margarine (or butter if you're not bothered about dairy) (⅓ cup)
- 65 g light soft brown sugar (⅓ cup)
- 2 tbsp date syrup (silan)
- 125 g rolled oats (generous 1 ⅓ cups)
- 25 g plain flour (¼ cup OR 4 tbsp)
- 35 g desiccated coconut (⅓ cup)
- 100 g chopped stoned date, dried apricots, raisins, or a mixture (generous ½ cup)
- Preheat the oven to 180°C (350°F). Line a loaf tin with baking paper.
- Put the margarine, sugar and date syrup into a saucepan and heat over the lowest flame until everything is just melted and mixed together.
- Remove from the heat, and add all the remaining ingredients to the saucepan. Mix well until everything is well amalgamated.
- Tip the mixture into the lined tin and spread evenly into the corners. Use the back of a spoon to level the surface.
- Bake at 180°C (350°F) for 20 minutes until the top is just starting to turn golden brown.
- Remove from the oven and allow to cool slightly. Remove from the tin while still warm and cut into squares. Serve warm or cold.
If you’d like to try some more delicious flapjacks, check out the following:
Carrot cake flapjacks from Tin and Thyme
Chocolate cherry flapjacks from Thinly Spread
Chocolate drizzle flapjacks from Fab Food 4 All
Fruit flapjack fingers from Family Friends Food
Pineapple, banana and chocolate flapjacks from Tinned Tomatoes
Vegan chia seed flapjacks from Planet Veggie
I’m linking this recipe up with CookBlogShare.