Pistachio, Date & Coconut Flapjacks

img_20161002_202939.jpgMy Dad’s side of the family are pretty crap at cooking. Dad’s own repertoire includes pork in cider, beef stroganoff, and *insert meat/fish* in a brandy cream sauce.  Baking wise, he does a little better: he can make bread, pizza dough, Anzac biscuits, gingerbread- and this flapjack. Ironically, my mum got hold of the recipe, and she makes the flapjack even better. Because when my Dad makes flapjack he presses it into the tin so tightly that it breaks your teeth once baked. His excuse is that it’s ideal to dunk into a cup of tea.

Anyway, the flapjack recipe both my parents use belongs to my great grandma on my Dad’s side. Possibly the last great baker on that side of the family. It’s buttery, has a hint of coconut, and (unless my Dad makes it) has a beautiful half chewy/ half crumbly and crisp texture on the top.

I can, of course, publish the original recipe for this flapjack if this post goes down well- but today I’ve added in the extra flavours of pistachio and dates, and swapped up some ingredients to make it a little healthier. This flapjack is beautiful half dipped into dark chocolate. And I enjoyed making to so much, that I’m planning on creating a Christmas themed one as well.

You’ll notice that I mention it probably isn’t a great idea to use dairy-free spread in place of margarine or butter. My family use Stork or butter in this recipe, but here at uni I don’t usually have those in, and so I bought whatever was on offer- which was dairy free. The recipe tasted fine, but the texture was a littler drier than usual. Just so you know. However, no one complained, and all of the flapjack (that’s 16 pieces) has disappeared within 4 days.

With all that said, let’s get going…

Ingredients (makes 16 pieces)

  • 25g plain flour
  • 25g desiccated coconut
  • 250g oats
  • 30g pistachios, chopped into small chunks
  • 5 dates, chopped into chunks
  • 170g margarine, such as Stork, or butter (for a richer, moister flapjack I wouldn’t recommend a dairy-free spread. Go with one of the above, or even a mixture. If you can’t use the above, then go with the dairy-free spread, and after making the first batch play around with quantities)
  • 4-5 tbsp. honey, to taste
  • 1/2 cup unsweetened almond milk



  1. Preheat the oven to 150*, line a baking tray with greaseproof paper, and set to one side.
  2. In a large mixing bowl, combine all of the oats, coconut, and flour.
  3. Place the margarine or butter into a microwavable jug, along with the honey, and heat until melted. Pour into the dry ingredients, along with the almond milk, and beat together.
  4. Chop the dates and pistachios into small pieces, and then fold into the mixture(reserve a few pieces to sprinkle on top if you like).
  5. Empty everything onto the baking tray, and flatten down until level, firmly pressing into the tin. Place into the oven for 25-30 minutes, until golden and crisp around the edges.
  6. Whilst still warm use a knife to mark the flapjack into 16 pieces, and then CAREFULLY  lift from the tray. Place onto a cooling rack, and leave until completely cool.
  7. Store in an air tight contained for up to one week.

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