Lois’ flapjack is basically a giant Anzac biscuit baked in a tin. Perfect for those times when you have the mental capacity for weighing, melting, stirring, pouring, and baking, but shaping individual biscuits is a bridge too far.
Lois’ original recipe calls for the addition of sultanas or raisins, but I used dates as their chewy caramel-ness is perfect with oats and coconut. I think this recipe would also benefit from a sprinkling of pumpkin and/or sunflower seeds.
Flapjack (Lois Daish, Fuss-Free Food for Two, 1997, p.59)
1 cup rolled oats
1 cup dessicated coconut
1 cup sugar (I reduced this to 3/4 cup and it worked fine)
1 cup flour (I used wholemeal flour)
2 tablespoons golden syrup
1 teaspoon baking soda
3 tablespoons boiling water
1 cup raisins, sultanas OR 1/2 cup chopped dates and 1/2 cup sunflower and pumpkin seeds
Preheat oven to 170°C and line a baking tin (mine was 20cm x 20cm) with baking paper. In a large bowl stir together the rolled oats, coconut, sugar and flour. Melt the butter and golden syrup together in a small pot. Put the baking soda in a cup and add the boiling water. Pour this into the melted butter mixture and stir before pouring over the dry ingredients. Add the raisins or sultanas or date and seed mixture and stir thoroughly. The mixture will look a little crumbly. Scrape the mixture into the prepared tin, push down and flatten out evenly and bake for 20 minutes. Cut into squares while still warm.