These flapjacks add a fruity twist to the classic oat bakes with a mixture of fresh and dried apple, and they’re a winning snack for the whole family when you’re on the go or out on a picnic.
Prep:10 mins
Makes 16
175g butter, plus extra for the tin2-3 apples (about 350g), peeled, cored and chopped into small pieces200g golden syrup150g light brown soft sugar300g porridge oats50g dried apples, chopped1/2 tsp ground cinnamon (optional)
STEP 1Heat the oven to 180C/160C fan/ gas 4. Butter the base of a 20 x 20cm square tin and line with baking parchment. Tip the chopped apples into a small saucepan with 2 tsp water and cook over a medium heat for 3-4 mins until the apples are just soft enough to crush, but there’s still a little water left in the pan. If needed, add a little more water and cook the apples for slightly longer. Remove from the heat and crush the apples using a potato masher or a fork to break up slightly, then tip into a bowl and set aside.STEP 2Tip the butter, golden syrup and sugar into the pan and warm through over a low heat until the butter has melted and the sugar has dissolved. Remove from the heat and set aside.STEP 3Combine the oats, dried apple and cinnamon, if using, in a large bowl. Tip in the buttery syrup mix and cooked apples, then stir to combine. Tip the flapjack mixture into the prepared tin and press down firmly. Level the surface using a spatula, then bake for 25-30 mins until golden and bubbling at the sides. Leave to cool. Cut into 16 pieces. Will keep in an airtight container for three days.
