Paul Hollywood bran coconut flapjacks
I can take no credit for the incredible deliciousness of this recipe! To my shame, these were made straight out of a packet. I saw Paul Hollywood’s smiling picture on a bulging bag of Paul Hollywood bran coconut flapjacks mix on a shelf in my local supermarket and tried to resist temptation, I really did. But when you combine two of my favourite things – the silver fox from Great British Bake Off and desiccated coconut – they just had to be tried! As you’d expect, they’re ridiculously simple (just add melted butter, golden syrup, stick in a tray and bake) but the result is perfection. Paul (we’re on first name terms now) claims the bran makes them the best he’s ever tasted and I’d be hard pressed to disagree. He suggests the addition of some chocolate to make them extra indulgent, but I like my flapjacks simple and buttery!
- 1 pack of Paul Hollywood bran coconut flapjack mix
- 5¼ ounces / 150g golden syrup
- 5¼ ounces / 150g butter
Pre-heat the oven to 190°C (170°C fan) / 375°F (340°F fan).
Melt the butter and golden syrup in a saucepan together.
Combine with the mix in a bowl.
Press into a 10 x 8 inches / 25 x 20cm tin.
Bake for 20-25 minutes, until golden.
Allow to cool for five minutes before slicing. Leave to cool completely before removing from the tray.
Enjoy your little bit of Paul Hollywood!
Lancashire-born Paul Hollywood is best known as one of the judges in the BBC show The Great British Bake Off alongside Mary Berry. He grew up in a bakery, working for his father and in other baking establishments before becoming head baker in a couple of hotels. He has written a number of books including 100 Great Breads, The Great British Bake Off, How To Bake Bread, and American Baking Competition.