Coconut and Ginger Flapjacks
After the success of my lemon and lavender cupcakes, and in the interest of continuing to try new things, I thought I would have a little experiment with these coconut and ginger flapjacks. I am a huge fan flapjacks and I love pretty much anything containing ginger, but I’ve never been too nuts on coconuts. I thought the combination of moist, honey drenched oats, the warm spiciness of ginger and the earthy sweetness of coconut would take the humble flapjack into new slightly tropical territory.
The flapjacks turned out really well but I hadn’t quenched my thirst for trying something new. With that in mind, I thought I would do something which I never done for Big Hungry Gnomes, and include a little illustration for this recipe.
200g or 7 oz unsalted butter
200g or 7 oz demerara sugar
200g or 7 oz runny honey
400g or 14 oz porridge oats
60g or 2 oz desiccated coconut
1 very heaped tablespoon of ground ginger
teaspoon of nutmeg
teaspoon of cinnamon
First of all you need to toast the desiccated coconut. Toasting the coconut takes it from something which is slightly bland, very dry and resembles sawdust, and turns it into something much more flavoursome and delicious. To toast the coconut, place it into a dry non-stick frying pan or skillet and heat over low to medium heat. Keep an eye on the coconut whilst you’re toasting it and give it an occasional stir to keep the cooking even and just keep it on the heat until it smells aromatic and the coconut is lightly golden
Next preheat the oven to 170°C (fan oven)/ 180°C/ 350 Fahrenheit/ gas mark 4 and prepare your baking tin. I used a 15cm x 15cm x 4cm non-stick baking tin, which I lightly greased with unsalted butter. As the tin I used was very deep, my flapjacks came out very moist and really thick. If you refer more of a thin, crunchy flapjack, then use a larger tin and just spread the mixture out thinner.
Place the butter, sugar and honey into a saucepan and gently heat. You want everything to slowly melt and dissolve together into a really smooth and silky liquid. In a large bowl, mix the rest of the ingredients, not forgetting the toasted coconut, and then pour over the butter, sugar and honey mixture and stir to thoroughly mix everything.
Tip the flapjack mixture into your greased baking tin, spread out into one even layer and firmly press down to give flapjacks tightly packed with oats, coconut, spice and general deliciousness. Bake in the centre of the preheated oven until lightly golden and slightly soft in the middle. The time this takes depends on how thick your flapjacks are spread out but they can take anything from 15 to 30 minutes.
Once cooked, it’s really important to allow your flapjacks to cool in their baking tray for as long as possible, preferably overnight. This makes your flapjacks deliciously chewy and moist. Then all you need to do is cut the flapjacks up and try not to eat them all at once. They get more coconutty and gingery the longer they keep for so they are even better three days after you make them, if you can hold off on eating them for that long.