These fruity flapjacks are a great alternative to chocolate bars for the kids’ lunchboxes. Why not get the kids to help you make them, as they are really easy to prepare.
You can use other dried fruits in place of the apricots depending on what your kids like and what you have in your store cupboard - try a mix of chopped dates and dried apple chunks for a change. They are really scrummy drizzled with lemon icing made with a tablespoon of icing sugar mixed with a squeeze of lemon juice.
They will keep for a week in an airtight container or you could make up a batch, pop them individually wrapped in the freezer and take them out as and when you need them.
Makes 16 squares
150g butter at room temperature
100g demerara sugar
200g rolled oats
1 tbsp clear honey
100g dried apricots, finely chopped
1. Preheat the oven to 200°C, gas mark 7.
2. Lightly grease a square 8” baking tin with butter.
3. Cream the butter until soft and work in the sugar, oats, honey and dried apricots until thoroughly blended.
4. Press evenly into the greased tin and smooth over the top.
5. Bake in the oven for approximately 15 - 20 minutes until lightly golden, turning the tin halfway through to ensure even cooking.
6. Cool slightly in the tin, mark into 16 squares and loosen around the edges. When firm, break into the squares.
The tablecloth design in this photo is Scribble.
Recipe developed and styled for Wipe Easy Tablecloths by Lottie Francis, Food Designer at Look to Cook.