Tropical flapjacks

Name: Tropical flapjacks
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 20
Ingredients: 85 g pack Urban Fruit Mango and Passion Fruit; 200 g unsalted butter; 80 g Bart Creamed Coconut; 140 g light brown soft sugar; 120 ml golden syrup; 200 g jumbo oats; 200 g porridge oats; 100 g desiccated coconut; 2 tbsp icing sugar; ½ tbsp Alphonso mango, passion fruit & yuzu coulis

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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

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.