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Member recipe

Coconut and Maple Flapjacks

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Cooking time

About half an hour's cooling time


Serves 1 - 16 Squares

Creamed coconut can usually be found in the oriental section of large supermarkets. This and the yogurt give the flapjacks a softer and moister texture than the more traditional variations.

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  • 100 grams butter
  • 50 grams demerara sugar
  • 50 grams maple syrup
  • 200 grams rolled oats
  • 50 grams chopped dried apricots, (optional)
  • 4 tablespoons lowfat yogurt
  • 1 envelope creamed coconut


    1. Preheat the oven to 180C/fan 160C/gas mark 4.
    2. Melt the butter and creamed coconut in a saucepan, remove from the heat & then add in the remaining ingredients, mix well.
    3. Spread the mixture into a 18cm shallow square tin. Press down with the back of a wooden spoon.
    4. Place in the oven & cook for 15 minutes or until golden brown in colour.
    5. Remove from the oven, mark into 8 fingers or 16 squares & leave to cool in the tin before removing.

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