Spiced Rum, Mango and Coconut Flapjacks

Super simple
Super simple
Super simple
Super simple
0:40 m

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?

Start cooking ➞




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.
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