We ran out of apple flapjack this week too. This is one of our staples for the freezer and a great way to deal with wizen or less-crunchy-than-you'd-like apples. Fabulous for lunch boxes as it defrosts quickly.
125g unsalted butter
75g soft brown sugar
2 tbsp golden syrup
350g porridge oats
1/2 tsp baking powder
2 apples, grated (I don't bother to peel them)
50g ground almonds
Oven 180⁰C/gas 4. Grease and line a 20x30cm baking tin.
Melt butter, sugar and golden syrup in a large pan over a low heat.
Combine the oats, baking powder, grated apple and ground almonds in a large bowl.
Add dry ingredients to the butter mixture and mix well.
Tip into the tin and flatten the surface.
Bake for 20 minutes.
Mark into squares while still warm, but leave to cool in the tin.
The fruit and ground almonds mean that these flapjacks are soft rather than hard and chewy - I think the original recipe was meant for young children - but they are still rather good. Today I have contaminated the flapjack with dried fruit, having substituted 50g of the oats for sultanas, thus ensuring that they make their way into the children rather than me.
Thank you, those of you who commented on my last post, for your words of support. #2 and I are still battling on and off but I'm sure the 'terrible twos' will soon be over and I'll get my funny, adorable little boy back.