|Caster sugar||8 Ounce|
|Porridge oats||5 Ounce|
|Desiccated coconut||3 Ounce|
|Plain chocolate||4 Ounce (for covering)|
Cream sugar and butter, and mix in the oats and coconut.
Stir well together and press into a large shallow tin 12 in. by 6 in. is ideal to a depth of about 1/2 inch.
Cook in a moderate oven for about 25 minutes, or until golden brown.
To make this doubly delicious and fattening, melt 4 oz plain chocolate and spread over the cooked flapjack.
Make curly squiggles with a fork, and when cold cut into neat fingers.
Serving size: Complete recipe
Calories 3348 Calories from Fat 1979
% Daily Value*
Total Fat 229 g352.3%
Saturated Fat 156.6 g783%
Trans Fat 0 g
Cholesterol 365.8 mg121.9%
Sodium 68.3 mg2.8%
Total Carbohydrates 338 g112.6%
Dietary Fiber 23 g91.9%
Sugars 295.3 g
Protein 16 g31.3%
Vitamin A 85% Vitamin C 2.1%
Calcium 11.2% Iron 42.7%
*Based on a 2000 Calorie diet