Fruity Flapjacks

Makes 12

As a child, I knew that a visit to my grandparents would include freshly baked flapjacks courtesy of my Grandma. They were sweet, buttery, brittle and extremely moreish. Earlier this year my Grandmother passed away, shortly before her 99th birthday. My siblings and I were sharing memories of her and I brought up her famous flapjacks. They were something we all remembered fondly and it made me want to try and create my own flapjack recipe. Still the same sweet, buttery, crisp and delicious treat, but with the addition of sticky, chewy fruit and gentle spice.
I made this gluten free by ensuring the porridge oats were classified as such, although if this is not a concern then normal oats will be fine. Likewise, if you would like to make a vegan version replace the butter with a vegan spread.

• Ingredients:
• 150g butter / vegan spread
• 150g soft light brown sugar
• 75g chopped dried fruit (I used pear)
• 1/2 tsp ground cinnamon
• 200g (gluten free) porridge oats

Step 1: preheat oven to 210c and line a tin with baking parchment (I used a rectangular brownie tin).

Step 2: Melt the butter/vegan spread with the soft light brown sugar in a heavy bottomed pan and let it bubble for a couple of minutes.

Step 3: Add the ground cinnamon and chopped dried fruit and let it soften for a couple more minutes in the mixture on a low heat.

Step 4: Stir in the porridge oats and mix to ensure everything is coated in the hot glossy liquid.

Step 5: Spread thinly in the lined baking tray and bake for 10-12 minutes. Mark the slices whilst still soft when it comes out of the oven and then leave to cool and set. Then break into the pieces when fully cooled. It’s quite a crisp mix but delicious!