Apple & Cinnamon Flapjacks
Why I Love This Recipe
Whether it is the appeal of the make-do-and-mend culture that out grandmothers knew, the return of the popularity of the humble cup cake, or the new trend for artists to use food as a medium for art such as the Cake Britain exhibition, there is no denying that baking is back. Three quarters of families with young children now bake together every month. Lorna Rhodes has teamed up with Lyle’s Golden Syrup to show how parents can teach their children about baking. First recipe in the frame is the flapjack. Flapjacks are perfect for parents and children to develop their cooking skills and enjoy results which taste great every time.
To learn more about the magic of Lyle’s visit the new website: www.lylesgoldensyrup.com
Ingredients You'll Need
115g butter or polyunsaturated spread
75g Tate & Lyle Demerara sugar
3 rounded tbsp Lyle’s Golden Syrup
250g rolled oats (porridge oats)
1 tsp ground cinnamon
2 dessert apples, washed
2 tbsp sunflower seeds
To decorate :
1 dessert apple
3 tbsp Lyle’s Golden Syrup
Preheat the oven to 180C (160Cfan) gas 4. Grease and line a shallow 20cm square tin with parchment or greaseproof paper.
Put the butter or spread, Tate & Lyle sugar and Lyle’s Golden Syrup into a medium pan, heat gently until melted. Remove from the heat. Stir in the oats and cinnamon. Grate the apples, (with skin on) into the mixture, add the sunflower seeds and stir together. Turn into the tin, level and press the mixture evenly and firmly with the back of a spoon. Bake for 35-40 minutes, or until golden.
Remove from the oven and cool for 10 minutes then cut into 12-16 pieces whilst still warm. To make the decoration, quarter the apple, remove the core and slice thinly. Put the golden syrup into a small frying pan, add the apple slices and poach in the syrup over a medium heat for 3-4 minutes. Cool the flapjack completely before turning out onto a board and cutting again with a sharp knife. Decorate the pieces with syrup soaked apple slices.
Tip: these flapjacks are best eaten within 2 days of making.
If preferred add chopped hazelnuts instead of sunflower seeds