Fruity flapjack squares
This flapjack recipe makes delicious oaty nibbles that are perfect for a packed lunch or a treat with your cuppa.
Low Fat Spread
4 tablespoons, level
Ready to eat apricots (semi-dried)
½ teaspoons, level
Egg, whole, raw
1 large, raw
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Melt the low fat spread in the large saucepan. Brush a little over the cake tin, then line the base with baking parchment or greaseproof paper.
- Stir the syrup into the melted spread and add the porridge oats. Quarter the apple; remove its core and grate the flesh in the food processor (or chop finely by hand). Stir the grated apple into the mixture and snip in the apricots with the scissors. Add the sultanas or raisins and mixed spice. Beat the egg; add it to the mixture and stir thoroughly.
- Tip the mixture into the prepared tin and level and surface. Bake for 15 minutes until firm. Cool in the tin for about 20 minutes, then cut into 16 squares.