Coconut Flapjacks

Flapjacks are one of those lovely treats that have been around forever, and yet still continue to appeal.  Packed with wonderful oats and flavour, this recipe provides a really good base if you want to play around and swap the coconut or cherries out for other options.

200g butter

200g demerara sugar

2 tbsp golden syrup

275g porridge oats

100g dessicated coconut

75g chopped glace cherries

Place the oats, coconut and cherries in a large mixing bowl.  Gently melt the butter, sugar and syrup in a pan and stir into the dry ingredients, mixing well.  

Place mixture into a baking tray (c30x23cm) and bake in a moderate oven (170C) for about 30 minutes.  Leave to cool in the tray for 10 minutes, before cutting the mixture into squares or slices and transferring to a wire rack to cool completely.

Blueberry Teacakes
Another simple and delicious recipe in which we’ve used dried blueberries (but you can use fresh if you prefer). If using dried blueberries, place 100g of them in a lidded container and cover the generously with water (e.g. double). Leave in the fridge overnight, or for about 90 minutes to reconstitute.

Cooking Time: 20 minutes   Quantity : 12 - 15 

175g soft butter or margarine
175g sugar
Flavouring – e.g. ½ tsp vanilla essence, grated zest of orange/ ½ lemon or lime, ½ tsp mixed spice
2 eggs
200g self-raising flour
2 tbsp any milk
100g dried blueberries, reconstituted as above, or 200g fresh blueberries (or other berries)

Preheat the oven to 180⁰C/Gas 4

Prepare a muffin or fairycake tin by coating cups with a little butter or margarine and then dusting with a little spare flour. Alternatively, use cupcake cases.
Beat together the margarine (or butter) and the sugar until they are creamy (they should be slightly paler in colour, and soft, fluffy and ‘creamy’ in texture)
Add the eggs one at a time, whisking in until well-combined. Mix in flavouring
Fold in the flour gradually. Add the milk, and then half the blueberries
Put spoonfuls of the mixture into the cups (wells) of the prepared tin, and pat down slightly with a fee blueberries nestled into the tops
Bake for 15-20 mins until slightly browned and a skewer comes out clean
Leave on a rack to cool

Coconut Biscuits

This lovely simple recipe produces a delicious biscuit in no time!

(We’d love to see your attempts or your variations if you’d like to tag them on social media or ping them to us – please use the hashtag #lemanacooks)

Cooking Time: 10-12 minutes                     Quantity : 20-30

200g sugar

150g self-raising flour

110g butter, margarine or a combination of both (we used 2/3 butter)

80g desiccated coconut

1 egg, lightly beaten

Preheat the oven to 180⁰C/Gas 4

Prepare a tray by lining with parchment/greaseproof, or wiping with a little butter or margarine and then dusting with some spare flour.

Gently melt the butter/margarine in a small pan over heat, or in the microwave.

Stir the flour, sugar, egg and coconut slowly into the melted butter/margarine, and mix until well-combined.

Place teaspoons of the mixture well-spaced onto your tray(s) – the mixture will spread as it cooks.

Bake for 10-12 mins until slightly browned on the edges.

Leave on the tray for 5 minutes and then place on a rack to cool.