I help out at the after school cookery club in the primary school where I work as a learning support worker. This half term we are working through the chapter called 'school recovery' in Sam Stern's first book, 'Cooking up a Storm'
The first week we made flapjack. One batch of plain and another of apricot. They were delicous! My favourtie was the apricot ones, they were softer almost chewy...very morish! Photo isn't the best but I'm surprised I managed to snap it before it was eaten.
175g soft brown sugar
1 tablespoon golden syrup
275g porridge oats
1 teaspoon ground ginger (optional) but I'd say it's a must!
Grease a 20cm square baking tin measuring about 4cm deep with a bit of extra butter.
Put the sugar, butter and syrup to melt in a large saucepan, over a gentle heat. Stir with a wooden spoon.
Remove the pan from the heat. Tip the oats into the pan. Add the ginger (if using).
Pour the mixture into your prepared tin.
Use your hands or a spatula to level it off.
Leave to stand for 15 minutes.
Preheat the oven to 150 degrees centigrade/gas 2 while the mixture is standing.
Bake for at least 40 minutes, till golden and still a little soft in the middle.
The mixture will firm up as it cools.
Leave to cool in the tin.
When the mixture has cooled slightly, cut it into squares.
Take them out when cold and firm.