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British 5

85 g butter 90 g brown sugar 55 g golden syrup 100 g rolled oats 30 g Rice Krispies 1/4 tsp salt 40 g desiccated coconut 30 g chopped dried apricots (ready to eat) 30 g cranberries 30 g raisins 40 g chopped pecans (optional) <ol> <li>Preheat the oven to 170°C/325°F</li> <li>Line a 20cm square tin with baking parchment, with the parchment coming up the sides.</li> <li>Put the butter, sugar and golden syrup in a large saucepan.</li> <li>Heat gently, stirring occasionally, until the butter and sugar have melted.</li> <li>Remove from the heat and mix in the remaining ingredients.</li> <li>Spoon into the prepared tin and press out in an even layer (a potato masher is useful for this!)</li> <li>Bake for 25 minutes, until golden around the edges.</li> <li>Cool completely, then lift out of the tin and cut into 12 small bars.</li> <li>You may need to store these in the fridge.</li> </ol>

Flapjacks

The oats in Flapjacks are a slow release energy food and so they’ll keep kids going on busy days but they also contain quite a lot of sugar and so should be eaten in moderation and as a treat. Flapjacks are an ideal snack food and also great for the little one’s lunchboxes as a treat on school days. This is a very popular recipe and the Flapjacks are delicious and incredibly moreish so be warned! They are also really easy to make and you and the kids can have great fun in the kitchen cooking these.

Vegetarian

: Prep Time: 5 minutes
: Cook Time: 35 minutes
: Makes: 12 bars
: Great for: 12-18 Months , 18 Months-2 Years , Kids - 2-4 Years , Kids 4+ Years

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Ingredients

85 g butter
90 g brown sugar
55 g golden syrup
100 g rolled oats
30 g Rice Krispies
1/4 tsp salt
40 g desiccated coconut
30 g chopped dried apricots (ready to eat)
30 g cranberries
30 g raisins
40 g chopped pecans (optional)

Method

Preheat the oven to 170°C/325°F
Line a 20cm square tin with baking parchment, with the parchment coming up the sides.
Put the butter, sugar and golden syrup in a large saucepan.
Heat gently, stirring occasionally, until the butter and sugar have melted.
Remove from the heat and mix in the remaining ingredients.
Spoon into the prepared tin and press out in an even layer (a potato masher is useful for this!)
Bake for 25 minutes, until golden around the edges.
Cool completely, then lift out of the tin and cut into 12 small bars.
You may need to store these in the fridge.