Friday, 10 April 2015

Fabulous Fruity Flapjacks - A Simple Recipe to Make with the Kids

These flapjacks are seriously tasty and very easy to make. The recipe is also incredibly versatile....

Add some of this and a bit of that - dried fruits, chocolate chips, nuts, seeds and the flavour transforms.

You could make these bars in a standard type silicone mould or tin and cut into squares, but I used our 6 cell Toffee / Fudge Bar Mould (available from ). They were very easy to release and I ended up with universal sized bars which were easy to wrap and store.

The bet bit is the fact I can break a large bite sized chunk from a bar to munch at my desk in between phone calls !


420g of porridge oats
80g dessicated coconut
250g salted butter
250g soft brown sugar
6 > 8 tablespoons of golden syrup
(for a chewier flapjack, use half golden syrup and half corn syrup)

I also added 250g of dried fruit. Total, with the fruit made 18 flapjacks

Simply melt together butter, sugar and syrup. When melted and combined, stir in coconut, porridge oats and any other add-ins. If you don't like coconut, replace with some extra oats.

Place moulds on to baking trays. Spoon mixture into the cells of your moulds and press down. Leave a couple of mm from the top of each cell, as the syrup will bubble up a little during cooking.

Bake in a preheated fan oven at 160deg C for approx 12 mins until light golden. Allow to cool and then refridgerate for a couple of hours to harden before wrapping. Seem to keep, wrapped for a good 10 days or more.

I like Mornflake Jumbo Scottish Oats because they are very coarse and chunky. You may prefer a finer porridge oats of making for children (though my 6yo didn't seem to mind the oats - he just didn't want flapjacks with fruit !)

Sarah-Jane Nash, - April 2015

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