White Chocolate Flapjacks

Instructions

1. 1

   Preheat the oven to 160°C (320°F). Line a baking tray with parchment paper.

   Tip: Use a silicone spatula for easy scraping.

2. 2

   In a large bowl, cream the butter and sugar until light and fluffy.

   Tip: Use a timer to avoid overmixing.

3. 3

   Add the eggs one at a time, mixing well after each addition.

   Tip: Scrape down the sides of the bowl regularly.

4. 4

   In a separate bowl, whisk together the flour, oats, and salt.

   Tip: Use a wooden spoon for gentle mixing.

5. 5

   Combine the wet and dry ingredients, stirring until just combined.

   Tip: Don't overmix, or the flapjacks will be tough.

6. 6

   Fold in the desiccated coconut and white chocolate chips.

   Tip: Use a rubber spatula for gentle folding.

7. 7

   Scoop the mixture onto the prepared baking tray, leaving space between each flapjack.

   Tip: Use a cookie scoop for uniform shapes.

8. 8

   Bake for 20-25 minutes, or until the edges are lightly golden.

   Tip: Don't overbake, or the flapjacks will be dry.

9. 9

   Remove from the oven and let cool on the tray for 5 minutes.

   Tip: Transfer to a wire rack to cool completely.

10. 10

    Once cool, melt the remaining white chocolate in a double boiler or in the microwave in 30-second increments.

    Tip: Stir between each interval until smooth.

11. 11

    Dip each flapjack into the melted white chocolate, coating about 2/3 of the surface.

    Tip: Tap off excess chocolate by gently tapping the fork on the side of the bowl.

12. 12

    Place the dipped flapjacks on a piece of parchment paper or a silicone mat.

    Tip: Chill in the refrigerator for at least 30 minutes to set the chocolate.

13. 13

    Store in an airtight container in the refrigerator for up to 5 days.

    Tip: Let come to room temperature before serving.