Flapjack Fingers

My usual packed lunch flapjacks are low in fat and sugar and have loads of fresh fruit added, but spotted this recipe yesterday and thought I'd make something a little different for the holidays (I'm also taking advantage of being able to add nuts, but these are optional). I hate shop bought pre packed flapjacks that are soft and doughy, almost like uncooked mix. To me, they should be crispy and taste like the ones I grew up with.

These have 30g of Nutribrex too as I didn't quite have enough oats left!

I sort of followed this recipe, but made a smaller quantity and reduced the sugar a little, oh, and cooked them for longer, because 20 minutes was never going to be enough!

150g Dairy and Soya Free margarine

80g Soft Brown Sugar

90g Golden Syrup

300g Oats

nuts/seeds/dried fruit/chocolate chips

Melt margarine, sugar and syrup together in a bowl in the microwave.

Stir in oats and fruit, seeds etc.

Tip into a lined tin (mine is 25cm x 18cm)

Press down with the back of a spoon.

Bake at 180ºc for 30-35 mins.

Cut into 16 fingers while still warm and leave to cool in the tin.

Tudor Gingerbread

Hello. I'm in year 6 and my topic is The Tudors. This week for my homework I had to choose and make a Tudor recipe. I chose this one for Tudor Gingerbread.

                                                                                                                                                                

Ingredients:

225g of breadcrumbs

125g of butter (melted) - we used dairy and soya free margarine

50g of honey

1/2 tablespoon of ground ginger

1/4 teaspoon of pepper

Melt Margarine and honey

Grind black peppercorns

1. Mix the spices and the breadcrumbs together.

2. Pour the melted butter and honey into the breadcrumbs.

3. Stir it together.

4. Tip it into a lined tin.
5. Then flatten it out with the back of a spoon.
6. Chill in the fridge for one hour.