Fruity flapjacks recipe

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  • Makes 18 bars
  • 10 mins to prepare and 25 mins to cook
  • 120 calories / serving
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Preheat the oven to 180°C/ fan 160°C/Gas Mark 5. Lightly butter and line a 18cm square tin with nonstick baking paper.

Put the butter, sugar and syrup into a saucepan, place over a low heat and stir until melted. Remove from the heat and set aside.

Place the oats, coconut, apricots, sultanas and cherries into a large bowl and stir to combine. Pour in the melted butter and sugar mix and mix well. Tip into the prepared tin and press down using a potato masher to make the surface flat.

Bake for 20-25 minutes or until just golden brown on top and firm to touch. Remove from the oven and leave to cool in the tin. Then using a sharp knife, divide into 18 x 3cm x 6cm bars. Store in an airtight container for up to 4 days.

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  • Ingredients

  • 100g butter, plus extra for greasing
  • 2tbsp soft light brown Muscovado sugar
  • 5tbsp golden syrup or maple syrup
  • 175g rolled oats
  • 2tbsp desiccated coconut
  • 40g sultanas
  • 25g dried apricots, chopped
  • 25g dried cherries
  • Energy 505kj 120kcal 6%
  • Fat 7g 10%
  • Saturates 4g 20%
  • Sugars 8g 9%
  • Salt 0g 1%

of the reference intake
Carbohydrate 14.6g Protein 1.3g Fibre 1.3g

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