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Flapjack


I've made three batches of flapjack since we started school, with three pack lunches to sort out each day it doesn’t last long. Luckily it's really quick to put together. I often pop it in the oven to bake alongside dinner. I used up a handful of berries and some almost alcoholic grapes that were at the back of the fridge in this one. You really can put all sorts in flapjack.


Flapjack Recipe


Ingredients

  • 150g butter, plus extra to grease (or vegan substitute)

  • 25-30g Rapadura, coconut or other sugar

  • 60g rice malt, honey or golden syrup (about 3 tablespoons)

  • 125g jumbo rolled oats

  • 100g rolled/porridge oats

Extras chose from:

  • Fresh fruit: blueberries, grated/cubed apple, blackberries, strawberries etc

  • Dried fruit: raisins, cranberries, chopped figs etc

  • Seeds: hemp, sunflower, pumpkin seeds etc whole or ground

  • Chopped nuts: (not for school lunches if a nut free school) almonds walnuts etc

  • Spices: cinnamon, ginger, allspice, cardamon

  • Zest: orange, lemon, lime

  • Essence: vanilla, almond, orange

  • Protein powder (for older children)

Method

  • Grease a baking tray and preheat oven (180°C)

  • In a pan, gently melt the butter and take off the heat

  • Add the sugar and syrup and mix well

  • Add the oats and any other ingredients to the same pan. If using fruit gently fold in at the end

  • Press into the prepared baking tray

  • Bake for 25-30 mins

  • Score when warm to make it easier to cut


Adapted from Felicity Cloake: How to cook perfect flapjacks


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