Fruity honey flapjacks
Time: 20 minutes plus 20 minutes baking
Flapjacks are a great bake for little chefs. They’re really quick and easy to make and you don’t need to be too accurate. These fruity honey flapjacks use sultanas and apricots but you could substitute that for any other dried fruit, nuts or seeds that you like. I also removed all the refined sugar and just used honey, which makes them a great snack if you’re trying to avoid too much sugar.
175g porridge oats
55g dried apricots, chopped
25g sunflower seeds
Preheat your oven to 180C/170C Fan/350F
Line a square 18cm (7 inch) baking tin with baking/parchment paper.
Melt the butter and honey
Weigh the butter (115g) and honey (100g) and put them in a small pan. Heat the pan over a low heat until the butter has melted.
Weigh the dry ingredients
While the butter is melting, get your child to measure the remaining dry ingredients – oats (175g), sultanas (65g), apricots (55g) and sunflower seeds (25g) – and put them in a large bowl. Don’t worry about being too accurate. That’s the great thing about making flapjacks, just weigh things out roughly and throw them in the bowl.
Mix everything together
Once the butter has melted, pour it into your mixing bowl. Give you child a wooden spoon and get them to stir everything together until the oats are well coated.
Bake the fruity honey flapjacks
Pour everything into your prepared baking tin and press down with the back of a spoon or spatula.
Bake in the oven for around 20 minutes. It’s ready when it has started to turn a nice golden brown colour.
Remove from the oven and leave to cool. Cut into slices and serve.