Tropical Fruit Flapjack Slices

Serves	10 to 12 slices/squares
Prep time	10 minutes
Cook time	25 minutes
Total time	35 minutes
Allergy	Egg, Wheat
Dietary	Vegetarian
Meal type	Breakfast, Dessert, Side Dish, Snack
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Halloween, Thanksgiving
By author	Karen S Burns-Booth

A delicious flapjack tray bake, which results in a chewy cake like slice, that is packed full of fruit and oats, as well as cornflakes for an added crunch! This is a cross between a chewy flapjack and cake, it has all the flavours of a traditional flapjack with the added fruit, but is softer and more cake like due to the eggs being added.

Ingredients

100g (4oz) margarine/butter
2 tablespoons golden syrup
100g (4oz) sugar (I used Fairtrade sugar)
50g (2oz) oats
100g (4oz) Be-Ro self raising flour (Use any brand if Be-Ro is not available)
75g (3oz) crushed cornflakes
2 free-range eggs (beaten)
100g dried banana and pineapple pieces (I used Tropical Wholefoods Fairtrade chewy sun-dried bananas and pineapple chips)

Note

Directions

Step 1	Melt the margerine/butter and syrup together gently (i.e. low heat!) in a saucepan and then set to one side; add the dried bananas and pineapples to soak slightly.
Step 2	Mix the dry ingredients together in a bowl, pour in the margarine mixture, mix well, and then add the beaten eggs.
Step 3	Spread the flapjack mixture evenly into a suitably sized and greased baking or ceramic tin - use either more margarine or greaseproof paper for this.
Step 4	Bake in a moderately heated oven (about 190C/375F/gas mark 5) for 20 to 25 minutes, until the flapjack slice is well risen and golden brown, and is firm to touch.
Step 5	Let it set for 5 minutes to cool slightly, then cut into squares or slices whilst still warm.
Step 6	NB: This is a cross between a chewy flapjack and cake, it has all the flavours of a traditional flapjack with the added fruit, but is softer and more cake like due to the eggs being added.