I’m not even going to pretend that these flapjacks are healthy. But they are great fun to make together with children as they are super simple, and kids can get involved in the stirring as well as choosing what tasty extras they want to add.
The basic flapjack mixture that I have used here can be adapted any way you want. You could add dried fruits like dates, apricots and raisins or even mashed bananas which would mean you could reduce the amount of sugar needed. I usually throw in whatever I have in the cupboard so they are different every time. For this latest flapjack, I decided to use up some leftover Easter eggs melted down on top and added some sunflower and pumpkin seeds as well as some chopped nuts. But feel free to just use whatever you fancy.
YOU WILL NEED:
One baking or roasting tray – I use a brownie tin A little helper
250 g (8oz) butter
180g (6oz) golden syrup
180g (6oz) light brown sugar
500g (16g) rolled or porridge oats
For the topping:
50g each of whatever nuts or seeds you want
100-300g chocolate depending on how thick you want your topping (or 1 large leftover Easter egg)
WHAT TO DO
1. Preheat the oven to 180 degrees celsius (350 F, Gas 4).
2. Measure out the oats and put them in a large mixing bowl.
4. Put the butter, sugar and golden syrup in a saucepan on a low heat. Warm it up gently, stirring until everything has melted and dissolved.
5. Take the pan off the heat and pour the mixture over the oats. Get your young assistant to help you stir the oats until they are evenly coated by the buttery, sugary mixture.
6. Add any fruit pieces at this stage or you could even mix in some nuts or desiccated coconuts.
7. Put the mixture in the tin and push it down and into the edges so that the mixture is spread evenly. Little hands can help with this bit.
8. I like to add any nuts or seeds at this point, pressing them into the top. I often use a mix of things like sunflower or pumpkin seed and whatever nuts I have in the cupboard like almond flakes or chopped hazelnuts.
9. Put the tray in the oven for 20-30 minutes just until the mixture had gone a light golden brown. Keep a close eye on it because it can easily start to brown too much around the edges and you don’t want to overcook the flapjacks as they will become dry and hard. You want them slightly chewy.
10. If you’re adding chocolate, melt the chocolate in a bowl over a saucepan of simmering water on a low heat. Stir the chocolate until it has all melted and then remove it from the heat to cool slightly. Then spread the chocolate on top or use a spoon to make a pretty – or very messy – pattern depending on how keen the children are to help.
And then enjoy! I’d love to hear how you get on and your favourite ways to personalise this or any other flapjack recipe.