Spiced Rum, Mango and Coconut Flapjacks
When it comes to sweet treats, the humble flapjack has no equal. The best thing about them is that you can pretty much put in whatever you fancy - making them a firm favourite for everyone. At BOSH! we like ours laced with spiced rum, dried mango pieces and desiccated coconut - drizzled all over with chocolate. Sounds pretty good doesn't it?
Serves
Ingredients
For the flapjacks
<item-todo-done>125g plant-based butter<item-todo-done><item-todo-done>100g soft brown sugar<item-todo-done><item-todo-done>75ml spiced rum<item-todo-done><item-todo-done>1 tbsp black treacle<item-todo-done><item-todo-done>175g dried oats<item-todo-done><item-todo-done>120g desiccated coconut<item-todo-done><item-todo-done>60g stem ginger<item-todo-done><item-todo-done>60g dried mango<item-todo-done><item-todo-done>100g granola<item-todo-done>
To serve
<item-todo-done>150g melted dark chocolate<item-todo-done>
Before you start
Preheated oven at 160°C, fan setting | Mixing bowl | Lined baking tray | Saucepan
To make the flapjacks
- Warm the plant-based butter, sugar, rum and black treacle in a pan over a medium heat and stir until the sugar is dissolved.
- Then add the oats, granola and desiccated coconut** **| Roughly chop the stem ginger and mango and add to the mixture.
- Fold everything together until it is all combined.
- Take off the heat and tip into a lined baking tray.
- Bake in the oven for 25 minutes until golden and delicious.
To serve
- Once the flapjack has cooled remove it from the baking tray and cut it into equal sized pieces.
- Break the chocolate into small pieces and add it to a glass bowl over simmering water.
- Once the chocolate has melted drizzle it over the flapjacks and serve.