We took our first foray into the world of the school packed lunch recently.
The 5 year old had asked Santa for a ‘Thomas’ lunch box, and decided he’d like a change from his usual hot school lunch. When I asked him what he’d like in his lunch box, he said it had to be tuna sandwiches (tick), grapes (tick), yoghurt (tick) and last but by no means least, a flapjack.
Now, being a control freaky perfectionist glutton (and not just for punishment), I decided this was the perfect excuse to whip up a batch of homemade flapjacks. None of your cheap shop bought stodge for my boy! Nope, it’s butter, golden syrup and oaty goodness all the way!
Now, as tradition dictates, I baked these late at night, which adds nothing to their flavour, but keeps me sane. You can bake yours whenever you like!
Lunchbox Flapjacks
Makes 15
Ingredients
- 300g butter (I prefer salted, it gives a better flavour)
- 75g brown sugar
- 6 generous tablespoons Golden Syrup
- A pinch of salt
- 500g porridge oats (I use a 50/50 mix of jumbo and regular for a chunkier result)
Method
- Heat the oven to 160ºC .
- Grease and line a 33cm x 23cm x 5cm baking tray.
- Put the butter, sugar and golden syrup in a pan, and melt over a medium heat, stirring until combined well.
- Put the jumbo oats and porridge oats into a large mixing bowl, and pour over the butter and syrup mixture, stirring well to make sure all the oats are covered.
- Pour the mixture into the baking tray, spreading evenly, and pressing down with the back of a spoon.
- Bake at 160ºC for 30 – 35 minutes.
- Remove from the oven and allow to cool, for 10 minutes before scoring your pieces.
- Once scored, leave to fully cool in the baking tray, before carefully removing the flapjacks, and transferring to an air tight tin.
