Time: 30 minutes + 20 minutes baking
Serves: 20+ pieces
200g Demerara sugar
100g dried fruit (raisins, sultanas, apricots… anything you have lying around)
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I must spend a fortune buying muesli bars for Hannah to snack on so when I found this recipe for flapjacks at the weekend I thought I’d give it a go. As it turns out, these flapjacks are pretty sweet (but very tasty) so I’m not sure how many I want Hannah to eat – next time I might try it with half the amount of sugar and see what happens. In the meantime however, James and I are happy to finish them off on Hannah’s behalf!
Preheat your oven to 180C/160C fan and prepare your tin
Grease a 20x30cm baking tin and line with baking paper. It’s not the end of the world if you don’t have baking paper – it’ll just be easier to get it out the tin once it’s cooked.
Melt the sugar, butter and honey in a pan
Weigh the sugar (200g) into a small bowl then add to a small pan. Measure out the butter (200g) – get your little one to practice their cutting skills and chop it a little before you add it to the pan.
Next measure out the honey (200g) and add that to the pan with the sugar and butter. Luckily for me there was only about 200g of honey left in our jar so we just poured it all in, otherwise this job can be a little sticky so you might want to have a cloth or some wet wipes to hand.
Melt the mixture over a low heat, stirring occasionally until the butter has melted and the sugar has dissolved.
Measure out the oats and fruit
Weight the oats (400g) and add them to a large bowl. Add the fruit (100g). We used raisins as that’s what we had in the house but you can add any dried fruit you like, or try some nuts or seeds. You don’t need to be too precise with this measurement – Hannah just threw in some handfuls until we had roughly enough.
Mix everything together
Add the butter, sugar and honey mixture to the oats and fruit. Be careful here that small hands don’t get too near the hot mixture. Get your toddler to help you mix everything together with a spoon.
Spoon into your baking tin and bake
Add the mixture to your baking tin, pressing down with the back of a spoon to make sure it fills the corners and is nice and level.
Bake in the oven for about 15-20 minutes.
Cool in the tin before slicing. Store in an airtight container.