serves
4
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
Naughty by Nice
episode • The Cook Up with Adam Liaw • cooking • 23m
G
episode • The Cook Up with Adam Liaw • cooking • 23m
G
Ingredients
- 200 g unsalted butter, plus extra for greasing
- 125 ml (½ cup) golden syrup (or light corn syrup)
- 330 g rolled oats (not quick oats)
- 50 g desiccated coconut
- 1 pinch salt
- large pinch ground ginger
- large pinch ground allspice
- icing sugar, for dusting
Sitting time: 15 minutes
Instructions
- Preheat the oven to 180°C. Grease a 23-cm square cake tin (or a 23 cm x 33 cm tin) and line the base with baking paper. The smaller pan will yield thicker and chewier bars while the larger pan will yield thinner and crispier flapjacks.
- Place the butter and golden syrup into a large saucepan and stir over low heat until the butter has melted.
- Place the oats, coconut, salt, ginger and allspice in a large bowl and stir to combine well. Pour in the butter mixture and stir to combine well.
- Transfer the mixture to the prepared tin and spread out evenly. Bake for 25 minutes or until golden. Remove from the oven while the flapjack is still slightly soft; it will harden once it has cooled. Place the pan on a wire cooling rack and cut into squares, but leave it in the tin until completely cooled.
- Dust with icing sugar just before serving.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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