Tropical flapjacks
Waitrose and Partners

Tropical flapjacks

3 out of 5 stars(1) Rate this recipe
Vegetarian
  • Makes20
  • CourseSnack
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins
  • Pluscooling and overnight setting

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Ingredients

  • 85g pack Urban Fruit Mango and Passion Fruit
  • 200g unsalted butter
  • 80g Bart Creamed Coconut
  • 140g light brown soft sugar
  • 120ml golden syrup
  • 200g jumbo oats
  • 200g porridge oats
  • 100g desiccated coconut
  • 2 tbsp icing sugar
  • ½ tbsp Alphonso mango, passion fruit & yuzu coulis

Method

  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.

  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.

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,169kJ/ 280kcals

Fat

16g

Saturated Fat

11g

Carbohydrates

30g

Sugars

16g

Fibre

3.1g

Protein

3.1g

Salt

0.1g

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Overall rating (3/5)

3 out of 5 stars1 rating