We absolutely live for flapjack in this house and our fave version is a sort of mash-up of about four different recipes that we've honed over the passing years. We have some fun food challenges here as the husband is allergic to nuts and wheat intolerant but also super high energy so it's not easy to find food that he can eat on the go that provides sustenance and energy. Flapjack is just perfect on all these counts!
So here's what we through in the tantalising traybake:
75g Fructose (or other natural sugar alternative)
75g golden syrup
275g porridge oats
Grated zest of an orange
A handful each of cranberries and sultanas (or any other dried fruit - chopped apricots is another fave here. Or if you want more indulgence try some roughly chopped dark chocolate pieces)
There's nothing special to it in terms of method:
Preheat oven to 160 degrees C (Gas mark 3, Fan oven 140 degrees C).
Heat the butter, sugar and syrup in a pan until the butter has melted.
Remove from heat and stir in the oats until they are completely coated in the delicious sweet nectar. Stir in the dried fruit or chocolate chunks and grate in the zest.
Turn into tin and press down flat. Bake for 35 minutes or until golden brown.
Slice up the flapjack into your preferred size pieces whilst it's still warm and melty from the oven but then leave in the tin until cooled.
Enjoy with fresh coffee as the perfect afternoon snack whilst getting all hygge with the little ones for some down time!