Ingredients

• 150g butter
• 50g soft brown sugar
• 2 tbs golden syrup
• 220g rolled oats
• 30g instant porridge oats (I use Ready Brek)
• 20g desiccated coconut
• 100g bar of chocolate (I use Milka)
• 2 tsp desiccated coconut - for topping

Instructions

1. Preheat the oven to 180C
2. Grease and line a. 20cm square tin with butter and greaseproof paper - so you can easily lift the flapjacks out later.
3. Put a large deep pan over a low heat and add the butter, sugar and syrup - stir until melted - then remove from the heat.
4. Tip in the oats and instant porridge and coconut - stir well until everything is coated in the melty buttery syrup.
5. Tip the mixture into the cake tin and flatten with the back of a spoon.
6. Bake in the oven for 15 minutes.
7. Remove from the oven and allow to cool.
8. Melt the chocolate - break up the pieces of chocolate into a glass jug and stand in boiling water - stirring all the time to melt the chocolate.
9. Pour the chocolate over the flapjack and spread with a spoon to coat evenly. Sprinkle over the desiccated coconut.
10. Pop in the fridge for around an hour to set the chocolate.
11. Once set - remove flapjack from tin and slice into 12 pieces.