Apple Flapjacks

Apple Flapjacks

I have a thing about flapjacks.  Even though they are laden with sugar and are sticky and full of butter I still consider them a healthy addition to the boys’  lunchboxes.  Must be the porridge, sure the fibre must do some good.

My three and a half year old is a great fellow for suggesting new recipes, generally this involves adding the name of a fruit or vegetable to a known baked good.  Since he’s taking an interest I tend to google and see whether his idea might work out.  Sometimes I just say no, but his imagination has had us enjoy Carrot and Apple Cake, Lemon Buns and Orange Cake.  The Watermelon Cake and Mango Buns I parked.

A couple of weeks ago he suggested Apple Flapjacks and I thought they sounded good, and adding fruit to treats always eases the guilt. Porridge and fruit together, sounds like a healthy breakfast, great.

The first google result for apple flapjacks brought me to a blog that I have made other recipes from and that I really enjoy,  The Goddess’s Kitchen so I was confident that they would be a winner, and they were.  They are very sticky and chewy rather than crunchy so went down well with kids and adults alike. They are supersweet so beware if that’s not your thing.

The recipe in its original form is here, and here’s how I made it.

Apple Flapjacks from The Goddess’s Kitchen

Ingredients
250g (8 oz) butter (I used regular butter, some prefer to use unsalted)
250g (8oz) caster sugar
175g (6oz) golden syrup
425g (14oz) porridge oats
2 eating apples (3 if you have kids doing the chopping)

Preheat the oven to 180C., 350°F.

Line a swiss roll tin with baking parchment. (The one I use has a baking area of 20cm X 30cm)

If you have children helping, peel and core the apples and give them the apple pieces to chop with plastic knives.

Ciarán chops the apple

You may need an extra apple if you have child helpers though.

An apple-filled smile

Meanwhile, melt the butter, caster sugar and golden syrup together in a saucepan. Stir it until everything has melted and the sugar has dissolved. Then, take the saucepan off the heat, and stir in the porridge and apple pieces.

Pour the mixture into the tin and level it out.

Ready for the oven

Bake for 20-25 minutes, it will start browing at the edges. When you take it out of the oven cut into into squares, it’s really up to you how big you want them. Don’t remove from the tin until they are cold.  Great in a lunchbox, fab with a big mug of tea.

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