Squidgy date and coconut flapjacks

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.

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.

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. 

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.

Flapjack experimentation…

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. 

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.

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?!

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.

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Coconut and date flapjacks

Quidgy, oaty flapjacks made with coconut, date syrup, and dried fruit.
Course Cake
Cuisine British
Keyword baking, flapjack, oats
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 squares
Author Helen

Ingredients

  • 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)

Instructions

  • 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.

Notes

Tossing the chopped dried fruit in a little of the flour before adding to the mixture will help prevent the pieces from sticking together and ensure they are more evenly distributed through the finished flapjacks.

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.

Cook Blog Share

20 Comments:

  1. Oh good, thanks for that Helen. So glad I’ve found your fab blog, it’s really lovely 🙂

  2. These look lovely and just what I’d been looking for! Would I be able to substitute organic runny honey for the date syrup Helen?

  3. Flapjacks are definitely best homemade, I never rate ready-made ones from the shops! love the combination of flavours, I’m a huge dates fan!

  4. Coconut flapjacks look so good. I would love to try them. They are on the list to bake this weekend.

  5. Your description of the perfect flapjack is spot on for me too. Bookmarking this recipe to make later, thank you.

  6. I LOVE flapjacks. When I was commuting I used to buy one every morning at the station to eat on the train. I wish I’d had this recipe then, it would have saved me a fortune.

  7. I am a flapjack fiend and very particular about how I like them. These sound perfect! Chewy within with a crisp outer. Huge yum! They sound super delicious with the whole date and coconut combo going on! Thank you for sharing with #CookBlogShare

  8. Yum, I love flapjacks and I have all these ingredients (bar the date syrup) in my cupboard. I’m on it!

  9. I’ve given a lot of thought to flapjacks over the years and I’ve baked more than my fair share too. These look delicious. Squidgy with coconut and date syrup sound perfect.

  10. What a great combination of flavours, there can’t be too many flapjack recipes for me:-)

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