Tropical flapjacks

Step by Step

Step 1

Preheat the oven to 160ºC, gas mark 3, then line a 20cm square baking tin with baking parchment. Chop the dried mango and passion fruit into 1cm pieces. Put the butter, creamed coconut, brown sugar and golden syrup in a large saucepan and melt together over a low heat. Add both types of oats, the desiccated coconut, dried fruit and a pinch of salt and mix to coat thoroughly. Tip into the tin, spread evenly then press down with the back of a wooden spoon. Bake for 30-35 minutes, until light golden, then leave to cool in the tin – it will firm up as it cools.

Step 2

Mix the icing sugar and coulis together until smooth. Remove the flapjack from the tin and use a spoon to drizzle the icing over the top. Leave to set in an airtight container overnight, then use a sharp knife to cut into 20 pieces.These flapjacks will keep for up to 2 days in an airtight container.

Ingredient

Unsalted butter

200 grams 0.44 lbs
Light brown soft sugar

140 grams 0.31 lbs
Alphonso mango, passion fruit & yuzu coulis

0.5 tbsp 0.25 fl. ozs
Icing sugar

2 tbsp 1 fl. ozs
Jumbo oats

200 grams 0.44 lbs
Creamed coconut

80 grams 0.18 lbs
Porridge oats

200 grams 0.44 lbs
Desiccated coconut

100 grams 0.22 lbs
Golden syrup

120 mls 120 mls
Urban fruit mango and passion fruit

85 grams 0.19 lbs

Tropical flapjacks

Summary

Step by Step

Step 1

Step 2

Ingredient

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