Ingredients
175g (6¼ oz) unsalted butter
175g (6¼ oz) light brown soft sugar
225g (6¼ oz) self-raising flour, sifted
85g (3oz) jumbo oats
55g (2oz) unsweetened desiccated coconut
½ tsp ground cinnamon
55g (2oz) sultanas
55g (2oz) ready-to-eat dried apricots, chopped
55g (2oz) ready-to-eat pitted prunes, chopped
Method
Preheat the oven to 180°C (350°F, gas mark 4).
Place the butter and sugar in a small saucepan and heat over a low heat until the butter and sugar have melted. Then remove from the heat.
Combine the flour, oats, coconut, cinnamon, sultanas, apricots and prunes in a large bowl, then pour over the melted butter and sugar mixture and stir until well mixed and all the flour has been incorporated.
Spoon the mixture into a lighlty greased shallow 23cmx23cm (9inx9in) square cake tin. Press the mixture down with the back of a spoon and smooth until level then bake in the preheated oven for 18-20 mins or until golden brown and just firm to the touch.
Remove from the oven and leave to cool in the tin for approximately 5-10 mins before carefully turning out and leaving to cool completely on a cooling rack.
When cool simply cut the bars into approximately 25 diamond shapes.
Notes
Graeme's favourite flapjack!
Nutrition
| Nutrition Facts | |
|---|---|
| Servings 25.0 | |
| Amount Per Serving | |
| calories 141 | |
| % Daily Value * | |
| Total Fat 7 g | 11 % |
| Saturated Fat 5 g | 24 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 15 mg | 5 % |
| Sodium 62 mg | 3 % |
| Potassium 4 mg | 0 % |
| Total Carbohydrate 17 g | 6 % |
| Dietary Fiber 2 g | 7 % |
| Sugars 10 g | |
| Protein 1 g | 3 % |
| Vitamin A | 5 % |
| Vitamin C | 0 % |
| Calcium | 2 % |
| Iron | 1 % |