Friday Bake & Treat
A tray of buttery flapjacks for the weekend tin, with chewy pieces of mango and coconut tucked between the oats. Rice syrup holds them together and gives the edges a gentle crunch. Let the tray cool properly before cutting, even if you sneak a few crumbs first.
Makes 12 · Vegetarian
Mango & coconut flapjacks
Allow 1 hour 40 minutes including cooling. You will need a 20cm square baking tin, baking parchment, kitchen scissors and a large saucepan.
Ingredients
- 100g dried mango slices, snipped into small pieces, about 5mm
- 150g salted butter, cubed, plus a little for the tin
- 75g cane sugar
- 100g rice syrup
- 250g rolled oatflakes
- 50g desiccated coconut
Method
- Prepare the tin and fruitHeat the oven to 180°C, fan 160°C, gas 4. Lightly butter the tin and line the base and sides with parchment, leaving enough overhang to lift the flapjack out. Snip the mango into small pieces so it spreads evenly through the mixture.
- Melt the butter mixturePut the butter, sugar and rice syrup in a large saucepan over a low heat. Stir gently until the butter has melted and the sugar has mostly dissolved. Do not boil. Take the pan off the heat.
- Mix and pressStir the oats and coconut into the warm mixture, then fold in the mango. Mix until no dry patches remain. Scrape into the tin and press firmly into an even layer with the back of a spoon, paying attention to the corners.
- Bake until golden at the edgesBake on the middle shelf for 22 to 25 minutes. The edges should be light golden and the centre still slightly soft. Avoid waiting for the whole surface to turn dark, which makes a harder flapjack.
- Cool before cuttingLeave in the tin for 15 minutes, then lightly mark twelve squares with a knife without lifting them out. Leave for a further 45 minutes, or until completely cool and firm. Lift out using the parchment and cut along the marked lines.
For a crisper flapjack
Bake for 3 to 5 minutes longer, watching the edges closely. For softer squares, take the tray out as soon as the edges colour. Both versions firm up as they cool.
Make it dairy-free
Use 150g firm dairy-free baking block in place of the butter, and use a little extra to grease the tin. Choose a block intended for baking rather than a soft, water-rich spread. Check its allergen label.
Keep a few for later
Store in an airtight tin in a cool place for up to 4 days, with parchment between layers. Freeze the cooled squares for up to 2 months and defrost at room temperature. If your kitchen is warm, keep them in the fridge and let them lose their chill before eating.
For your baking cupboard
Shop the ingredients
These are full packs, not measured recipe portions. Butter is the fresh ingredient to pick up separately. Check your cupboard before adding the five products.
Organic Dried Mango Slices
Infinity Foods Organic Rolled Oatflakes
Infinity Organic Desiccated Coconut
Organic Cane Sugar
Biona Organic Rice Syrup
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