Jaggery, the unrefined cane sugar used across South Asian cooking, tastes of toffee and molasses. It gives these flapjacks a deeper flavour than golden syrup alone, and coconut keeps them chewy.
Makes: 16 squares · Prep: 10 minutes · Cook: 25 minutes · Contains: oats (gluten), milk
Ingredients
- 175g unsalted butter
- 100g jaggery, grated, or dark muscovado sugar
- 100g golden syrup
- A pinch of salt
- 250g rolled oats
- 75g desiccated coconut
- ½ tsp ground cardamom
Method
- Heat the oven to 160°C fan, 180°C conventional, gas 4. Line a 20cm square tin with baking paper.
- Melt the butter, jaggery, golden syrup and salt in a saucepan over a low heat, stirring until the jaggery dissolves.
- Take off the heat and stir in the oats, coconut and cardamom until every oat is coated.
- Press the mixture firmly into the tin with the back of a spoon.
- Bake for 20 to 25 minutes, until golden at the edges and still slightly soft in the middle.
- Cool in the tin for 10 minutes, mark into 16 squares, then leave to cool completely before cutting.
Tip
Jaggery often comes in a hard block. Grate it on the coarse side of a box grater so it melts evenly.
