Flap Jacks

Makes 6 big pieces

I love a flap jack. So simple. So delicious. An easy bake with kids. Very portable (hello lunchbox ideas!) and adaptable. Need it gluten-free, simple. Need it dairy-free or vegan, an easy swap and you’ve got the perfect bake.

If you like you can add a little spice (ground ginger or cinnamon work well Рjust a little is needed Рtry half a teaspoon), want it fruity? Add 75g sultanas or raisins, or chopped apricots or glac̩ cherries. Want them chocolatey? Drizzle some melted chocolate over them once they are fully cooled.

Ingredients:

165g butter/vegan butter

125g soft light brown sugar

60g golden syrup

Pinch of salt (leave out if butter is salted)

250g porridge oats (gluten-free if required)

Step 1: Line an 8×8 inch tin with baking parchment. Preheat your oven to 180c (fan).

Step 2: Measure the butter, sugar, syrup and salt into a small saucepan. Place on a medium-low heat and stir occasionally until the butter has melted and everything is combined when stirred.

Step 3: Measure the boats into a large bowl and carefully add the molten mixture (avoid getting this on your skin as it will burn). Stir everything together.

Step 4: Pour into your lined tin, use the back of the spoon to delicately spread the mix into all the corners and level out the mix. Don’t press too hard.

Step 5: Bake in the oven for 25 minutes (20 if you like a softer flap jack). Remove from the oven, after five minutes use a knife to mark your pieces (six large pieces or lots of small squares if you prefer). Then leave to cool completely before cutting properly. Store in an airtight container.