Parsnip and coconut flapjacks

ChristmasDesserts
Written By Laura Suanez Aisa

SERVES 10

INGREDIENTS

  • 70g parsnips, peeled and grated

  • 150g butter

  • 150g demerara sugar

  • 150g golden syrup

  • 200g oats

  • 40g desiccated coconut

METHOD

1. Melt the butter and sugar until the sugar is dissolved.

2. Add syrup and mix well.

3. Fold in oats and coconut along with the parsnips.

4. Spoon into an ovenproof tray and bake at 180°C for 20 minutes until golden in colour.

5. Cut while warm.

Laura Suanez Aisa

Laura has worked for City Catering Southampton since 2015, and spent the first three years working as Head of Kitchen at St Mark’s Primary School, before moving into the Menu Development Team at our Head Office.

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