I’m always making flapjacks. The boys are always trawling the kitchen for after-school snacks (and pre-school snacks, and ‘I’m a bit peckish’ snacks, and late-night snacks and every other kind of snacks) and I like to have a few home made treats around to stop them eating too much rubbish.
Over the years, I’ve tweaked the recipe, cutting down on the amount of butter and sugar, and substituting honey for golden syrup, until I feel it’s the healthiest it could be without ruining the recipe completely. Here’s my latest version:
You will need:
2 tbsp rapeseed oil
100g golden caster sugar
4 tbsp honey
400g rolled oats
2 handfuls almonds (about 60g) chopped
Firstly, as always, assemble your ingredients, preheat the oven (to gas 4/180 degrees, and butter a baking tin – I use a 12 x 8 roasting tin, but anything similar is fine.
So in a large saucepan, stir the butter, rapeseed oil, caster sugar and honeyover a low heat until there’s no more grittiness and everything’s combined.
Now, add in the rolled oats and almonds (and anything else you fancy – some dried fruit, blueberries, chocolate chips – whatever you like) and stir really well so that all the oats are well coated in the butter mixture.
Now just pack the mixture into the buttered tin and bake for around 15 – 20 minutes at 180 degrees/gas 4.
When it’s golden brown, take it out of the oven and allow to cool completely, otherwise it will just crumble when you try to cut it. It will keep in a tin or tupperware box for a few days, but if your house is anything like this one, it’ll be gone in a flash!