We’re well and truly into summer fruits season, which suits me down to the ground because it means I get to gorge on beautiful British strawberries for the next few months! I’m normally perfectly happy to just eat them on their own, but I decided to put them in a bake last week and came up with these strawberry and coconut flapjacks.
I used a recipe I’ve previously used to make blueberry flapjacks, swapping the berries and adding some dessicated coconut. The recipe makes for a fairly chewy flapjacks, as opposed to a sturdier one, but you could leave them in the oven for a bit longer if you prefer them to have a harder texture.
Baking with strawberries is always a bit weird – because they’re quite wet, they have a tendency to go mushy very quickly. Thankfully, they seemed to stay fairly intact in these flapjacks, but you do still need to eat them up within a couple of days before they turn your flapjacks into a sort of cold porridge!
I think I could have added some more coconut, as the flavour was very subtle, so my recipe below accounts for this and ups the quantity of dessicated coconut from what I used. You may need to add a little more butter/syrup to make sure it holds together sufficiently – see how well the mix holds together in the pan before you transfer it to the tin.
Strawberry and coconut flapjacks recipe
Adapted from this Vegetarian Living recipe
Makes 12 large or 16 small flapjacks
- 150g butter
- 4 tbsp golden syrup
- 100g light brown soft sugar
- grated zest of ½ lemon
- 275g rolled oats
- 75g dessicated coconut
- 125g fresh strawberries, hulled and sliced
- Preheat the oven to 180C/160C fan/gas 4. Grease and line a shallow 20cm square tin with greaseproof paper.
- Melt the butter, sugar and golden syrup in a pan over a low heat, stirring regularly. Add the lemon zest and stir.
- Stir in the oats and dessicated coconut.
- Gently fold in the strawberries.If the mix looks like it won’t hold together, add a little more melted butter and golden syrup.
- Turn the mix into the tin, level the top, and press the mixture evenly and firmly into the corners of the tin with the back of a spoon.
- Bake for 35-40 minutes, or until golden.
- Cool for 10 minutes in the tin, then cut into 12 or 16 pieces while the flapjacks are still warm.
- Cool completely before turning the flapjacks out and cutting again with a sharp knife.