yummy flapjack

Diney's Chocolate Nut Flapjack Recipe

Serves 12


  • 200g / 8 oz oats
  • 25g / 1 oz desiccated coconut
  • 140g / 5oz butter cut into pieces
  • 50g / 2 oz light muscavado sugar
  • 5 tbsp golden syrup
  • 100g / 4 oz brazil nuts (or cashews) cut into large chunks
  • 50g / 2 oz almonds cut into large chunks
  • 85g / 3 oz good-quality dark chocolate broken into pieces


  1. Preheat oven to 180C . Lightly butter a 23cm/9 inch square tin and line the base. Mix together the oats and coconut/Gas 4 / fan oven 160C
  2. Put the butter, sugar and syrup in a pan. cook over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and stir in the oat and coconut mixture. Spoon into the tin and press down evenly. Scatter over the nuts and press lightly into the mixture. Stick the chunks of chocolate between the nuts. Bake for 25 - 30 minutes, or until a pale golden colour.
  3. Mark into bars or squares with the back of a knife while still warm, then allow to cool completely before cutting through and removing from the tin.

Per flapjack 325 kcalories, protein 5g, carbohydrate 28g, fat 22g, saturated fat 10g, fibre 2g, added sugar 15g, salt0.3g.

About Richard & Diney

Richard & Diney met whilst working in London and moved to the Lake District in the summer of 2015. Moving to Ambleside was a quick and easy decision to make with planning taking place in the autumn of 2014. Richard spent the best part of 25 years in the world of finance before seeing the light and moving to Cumbria, while Diney’s love of the Lake District began during her first catering job working at the Outward Bound Centre in Eskdale.