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  Butter 6 Ounce
  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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

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

Flapjacks Recipe