It’s a damp, grey Saturday morning. Not even the kids fancy going outdoors today and while Will is happy playing with his Lego Jess and Vic are bored. Since starting this blog I’ve been making more of an effort to get all the children involved in cooking they are really enjoying it. Often one of them will ask to help me make tea and today when I suggested making flapjacks both Jess and Vic jumped at the chance (maybe more to do with wanting to taste the finished product but I’m going to claim it as a win anyway 😀).
These flapjacks are really easy to make and even though they have lots of sugar and syrup and butter they at least have oats and raisins to up the healthy quota a little bit.
Don’t be put off if you don’t like raisins either, you can leave them out or substitute with other dried fruit (try cranberries, apricot or dates). I love granola slices so I’m definitely going to experiment with adding a mixture of dried fruit and seeds in the future (keep the total weight of fruit and seeds to 50g, the weight of the raisins added in this recipe). If you decide to try this let me know how you get on.
Once the flapjacks are cooked leave them in the roasting dish until they have cooled completely. This allows the flapjacks to set. I took ours out slightly early and they crumbled (they did taste delicious while still warm, though 😊). If this happens don’t panic. I managed to squidge most of ours back together and left them to finish cooling. I think it would taste great crumbled over ice cream, though.
Makes 10 adult/20 child size portions
- 225g oats
- 110g butter
- 110g syrup
- 110g light brown sugar
- 50g raisins
- Line a roasting dish with greaseproof paper. Alternatively you could grease it with butter or margarine.
- Heat the oven to 180°C.
- Measure the butter and syrup into a microwavable bowl.
- Measure oats, sugar and raisins into a second (large) bowl.
- Heat for 10-20 seconds at a time, then stir until melted (this took us 40 seconds).
- Add the butter mixture into the oat mixture and stir well.
- Empty the combined ingredients into the lined roasting dish and spread it out so that it covers the dish evenly.
- Cook for 20 minutes for a soft, chewy flapjack. For a more crunchy pudding cook for an extra 5-10 minutes.
- Take out of the oven and cut into pieces while still in the roasting dish. I cut ours into 5 large portions for the crown ups and 10 small ones for the kids.
- Leave in the dish to cool completely before turning out.
- Store in an airtight container or wrap in foil to keep fresh.
This recipe has been shared on: