September – Lunchboxes
The oats in these incredibly moreish flapjacks give a slow energy release for your child and the dried fruit is full of fibre. These are also fun for children to make themselves.
200g (7oz) rolled oats
30g (1oz) raisins
30g (1oz) sultanas
30g (1oz) dried cranberries
30g (1oz) desiccated coconut
85g (3oz) butter
5 tbsp golden syrup (I used 4)
110g (4oz) soft light brown sugar
1/4 tsp salt
1/2 tsp vanilla extract
Preheat the oven to 150c/300F/Gas 2/Fan 130. Line a 20cm x 20cm (8in x 8in) square cake tin with baking parchment, with parchment coming up the sides of the tin.
Put the butter, syrup, sugar and salt in a saucepan and heat gently, stirring occasionally, until the butter has melted. Remove from the heat, stir in the vanilla and set aside to cool slightly.
Put the oats, dried fruits and coconut in a bowl, add the melted mixture and stir until everything is well mixed. Press into the prepared tin (a potato masher is good for this) and bake for 35 to 40 minutes, until golden brown around the edges.
Remove from the oven and cool for 10 minutes, then mark into bars or squares with a sharp knife. Cool completely in the tin before lifting out and cutting into bars or squares. Store in an airtight container.
Makes 8 bars or 16 squares