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.

Gingerbread Flapjack

Another variation on a theme, a slight tweak to the normal fruity packed lunch flapjacks to give them a more seasonal feel. 

75g Hard Vegetable Margarine 

75g Date Syrup

Zest of 1/2 Orange

2 Grated Apples

1tsp Ground Cinnamon

1tsp Ground Ginger

1tsp Ground Mixed Spice

260g Rolled Oats

Put syrup and margarine on a bowl and melt together in the microwave.

Add fruit, spices & oats to the syrup mixture.

Mix well and tip into a lined or greased tin (mine is 18x25cm).

Spread out and press down in the tin with the back of the spoon.

Bake at 170ºC for 40 minutes. Cut into 12 bars with a sharp knife and leave to cool in the tin.