Ok, I know, I’m on a flapjack roll. There is a really good reason for it though. My Son is doing the ”Three Peaks Challenge” in May and will need to take with him some healthy, slow release, energy snacks. Which is why I’m making a few different one’s to find his favourite (it’s what Mum’s do ;-))
For those of you who aren’t familiar with the ”Three Peaks Challenge”, here’s a link to my Son’s page… https://mydonate.bt.com/fundraisers/pauljamesnewton1#.UUEPnhjV7pU.facebook.
The one on the right in the photo is a Raisin & Apricot Flapjack & the one on the left is a Fruit, Nut and Seed Flapjack.
175/6oz golden syrup
175/6oz dark brown sugar
325g/11oz porridge oats
100g/4oz pack of raisin and apricot mix or 100g/4oz pack of fruit, nut and seed mix, I used Whitworths.
Preheat the oven to 150C/gas 2 and line a 20cm/8in square baking tin with baking paper.
Melt the butter in a medium pan over a low heat. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats along with either the raisin and apricot mix or the fruit, nut and seed mix.Pack the mixture into the baking tin and squash down. Bake in the oven for 40 minutes.Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares.