I’m always looking for healthy meal and snack recipes for my family. Flapjacks are full of oats which are great slow energy release foods and an assortment of goodness packed dried fruits. I’m not a particularly huge fan of regularly eating flapjacks for myself because of the butter and sugar content. But I think flapjacks are great energy snacks for children. Once baked, these flapjacks can be cut in to small kid size portions and kept in an airtight jar for a few days as a quick snack or breakfast on the go.
These flapjacks are very quick to prepare. Once all the ingredients are at hand, in about 10-15 minutes, the tray can go in the oven.
80g Soft brown sugar
200g Rolled Oats
20g Muesli(I use store bought muesli to add flavour)
15g dried currants
30g desiccated coconut
Preheat oven to 180′C/160′C Fan/350′F/Gas 4
Grease and line a 20cm/8” square tin with greaseproof paper.
In a large pan, gently heat butter, sugar and honey together. Once combined, mix in the oats, muesli and currants. Mix well. Lastly add in the desiccated coconut. Mix well till everything is nicely mixed. Transfer the flapjack mix to the prepared pan. Pack gently with a spatula and level the top.
Bake for 10-12 minutes until nice and golden. Be careful as to not let it burn.
The flapjacks come of the oven very soft and crumbly. Leave to cool for about 15 minutes before cuing into small squares. It is important to let the flapjacks rest and cool otherwise they will crumble easily. Leave them to cool completely on a wire rack before storing in an airtight jar.