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Flapjack recipe

Lunchlady blogger Kate Berry shares her go-to easy lunch recipe

This recipe is my version of the English flapjack. It is named for the exact reason you think it might be. It is my go-to after a heavy session of snooze button-pressing. I am also lucky the girls love it; in fact it is the current favourite. Win, win

Serves: 16

Ingredients

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What to do

  • 1. Preheat oven to 180˚C

  • 2. Get a square tin and line with baking paper. (The one I use is a 20cm one. But as long as it isn’t mega huge or super tiny I don’t think it is going to matter if it isn’t exactly the same size.)

  • 3. Put the butter, brown sugar and golden syrup into a saucepan. Melt all of this deliciousness together.

  • 4. Once everything has melted, pop in your oats. Stir together until all mixed up and the oats are coated with sugary and buttery goodness.

  • 5. Pop this mix into the lined tin. Squash it down with your spoon (this stuff is hot) until it is nice and level and reaches the edges of your tin.

  • 6. Sprinkle the seeds or whatever other yummy healthy things you have in the pantry on top (not too crazy, just a sprinkle). Put the tin with the mixture and sprinkles into the oven for 25 mins.

  • Once golden brown pull it out and let it cool totally before cutting it up into little bars of yumminess (you should get about 16).

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