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August 13, 2014 / mintcustard

Jewelled flapjacks with a yogurt drizzle.

Jewelled flapjacks

Jewelled flapjacks

I’m going to let you into a secret. I have a child who doesn’t like cake. Yes, I know, I was mortified as you can imagine. I’ve come to terms with it now. Fortunately she does like flapjacks, so today this recipe is for her.

Flapjacks are infinately pimpable. You can have them very plain and that’s wonderful or you can add all manner of bits and pieces according to your family tastes.  Today I added apricots and cranberries. Apricots, because the teen asked me to and cranberries because I had half a packet that needed to be used up. These jewelled flapjacks are chewy and not hard and crispy. cook these for another 5 to 10 minutes if you prefer them like that.

Jewelled flapjacks makes 12 good sized chunks.

200g porridge oats

150g butter

5 tbsp demerara sugar

4 tbsp golden syrup

1 handful of apricots finely chopped

1/2 a pack of dried cranberries

5 heaped dsp icing sugar

1 dsp yogurt

How to …

Preheat the oven to 190c

Line a 6″ by 12″baking tray with parchment.

Melt the butter, sugar and syrup in a pan.

Stir in the oats. Fold in the extras. I used apricots and cranberries but any dried fruits, nuts or chocolate chips would work.

Tip into the pan, level out using the back ofa spoon and bake for 25 minutes.

Allow to cool.

Mix together the sifted icing sugar and the yogurt. Drizzle over the cool flapjack.

Put the kettle on and your feet up!

Jewelled flapjacks with a yogurt drizzle are ideal for picnics and dare I say it school lunchboxes!

 

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