|Caster sugar||8 Ounce|
|Porridge oats||5 Ounce|
|Desiccated coconut||3 Ounce|
|Plain chocolate||4 Ounce (for covering)|
Cream sugar and butter, and mix in the oats and coconut.
Stir well together and press into a large shallow tin 12 in. by 6 in. is ideal to a depth of about 1/2 inch.
Cook in a moderate oven for about 25 minutes, or until golden brown.
To make this doubly delicious and fattening, melt 4 oz plain chocolate and spread over the cooked flapjack.
Make curly squiggles with a fork, and when cold cut into neat fingers.