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Tropical flapjacks

Tropical flapjacks

By Alexander Ferreira
15’ Prep time
40’ Cook time
55’ Total time
280 Calories
1 Serving

Summary

Coconut, mango and passion fruit transport this classic british bake to sunnier climes.
Alexander Ferreira 0 Followers

Step by Step

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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.
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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
    Unsalted butter
    200 grams
  • Light brown soft sugar
    Light brown soft sugar
    140 grams
  • Alphonso mango, passion fruit & yuzu coulis
    Alphonso mango, passion fruit & yuzu coulis
    0.5 tbsp
  • Icing sugar
    Icing sugar
    2 tbsp
  • Jumbo oats
    Jumbo oats
    200 grams
  • Creamed coconut
    Creamed coconut
    80 grams
  • Porridge oats
    Porridge oats
    200 grams
  • Desiccated coconut
    Desiccated coconut
    100 grams
  • Golden syrup
    Golden syrup
    120 mls
  • Urban fruit mango and passion fruit
    Urban fruit mango and passion fruit
    85 grams
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