Goan flapjacks?!

I brought some wonderfully sweet dried fruits back from Goa (India) last month.

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As well as buying dried mango and dried pineapple, which is nothing like the tasteless rubbish you can buy here, I got some dried gooseberries. They are much larger than the gooseberries here and quite delicious! They have the taste and texture similar to a dried apricot. I was amazed I liked them (when the nice man in the shop gave me one to try along with a dozen other bits….) because I can’t stand gooseberry pickle!

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With the weather as bad as ever, I decided to use the fruits to make some healthy (hmmm?) filling oaty flapjacks. I’ve adapted a Jamie Oliver recipe, he suggests 150g of dried cherries, apricots, cranberries or prunes.

Ingredients:
250g butter, plus extra for greasing
150g dried mango, dried pineapple and dried gooseberries
4 tablespoons golden syrup
200g brown sugar
350g oats

Preheat the oven to 150ΒΊC/300ΒΊF/gas 2, or turn the rayburn off! Lightly butter or line a 20cm x 30cm, 4cm deep baking tray. Chop the dried fruit into small bite size pieces.

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Put the golden syrup, sugar and butter into a large saucepan on a medium heat until the butter has melted and everything is bubbling and golden.

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Take the pan off the heat and stir in the oats and dried fruit.

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Pour the mixture into the baking tray and press it down with the back of a wooden spoon to make it smooth and flat or bang the tray off a hard surface.

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Bake in the hot oven for 40 to 45 minutes. Leave to cool in the tin for 15 minutes before cutting into portions with a sharp knife.
But don’t take the individual flapjacks out of the tray yet, you’re better off leaving them until they are completely cool then use a fish slice or spatula to get right down to the bottom of the tray and lift them out.

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Store in an airtight container until needed or just eat them all!

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Crumbly, yet firm and chewy!

Melissa xx

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