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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
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.
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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