This is Emily’s recipe for flapjacks. Both my kids love cooking and helping in the kitchen, and I am a firm believer that kids should learn to cook and bake as life skills. These are delicious and don’t last long when she makes them. She is like me and took a couple of recipes and experimented until she found what worked for her.
300g of oats – if like us you need gluten-free oats then these work for us
50g of sugar
50g of butter or margarine or butter depending on your allergies if you have them
50g of plain flour
30ml of golden syrup
- First, mix 50g of plain flour and 100g of oats into a large mixing bowl
- Then, melt 50g of sugar, 50g of butter or margarine and 30ml of golden syrup on a hob – make sure you melt it on the lowest heat possible
- As soon as the sugar, butter and golden syrup is melted, straightaway add the oats covered with flour in.
- After this, pour the mixture onto a pre – oiled baking tray; smooth it out with a spoon – *TOP TIP* – add oil to the spoon to stop the mixture from sticking to it.
- Put in a pre – heated oven at 180 degrees for 15 – 20 minutes
- Once the flapjacks are cooked, take them out of the oven and immediately cut into the size of your choice – then leave to cool.
Finally serve or leave in a container. You can leave the flapjacks for up to 3 days but if you live in a house like mine they won’t last that long. These make my mum very happy when I make them, but I have to tell her she can’t eat them all when I am at school!
If you like these, you may also like our allergy-friendly chocolate chip cookies too.