Crunchy Chunky Flapjacks

Simple: prep time 10 mins max, cooking time 30 mins

After today’s butcher’s sausages and mash dinner, lovingly prepared by my wonderful husband, we prepared popcorn to last for several days’ worth of lunchboxes, followed by these delicious fruity, crunchy flapjacky delights; an ideal alternative to biscuits and cakes. They’re so easy, my 9-year-old did most of the preparation by herself.

250g margarine (I use dairy free vitalite, £1/500g)

250g sugar (I use unrefined demerara, £1.60/kg)

2 tablespoons maple syrup (£2.48/250g)

100g chopped mixed dried fruit (98p/500g)

75g chopped dried apricots (£1.12/200g)

300g oats (or wheatflakes, buckwheat, etc.) (85p/kg)

100g cornflakes, crushed (53p/750g)

70g dessicated coconut (96p/200g)

40g chopped nuts (67p/150g)

£2.56 total cost to make

1. Place the margarine, sugar and syrup in a large saucepan over a medium heat and stir gently with a wooden spoon until melted.

2. Add the rest of the ingredients, folding in carefully until well mixed.

3. I used two 20cm square silicon containers, but if you use metal you should grease them. Press the mixture down firmly into the tins using the back of a wooden spoon and bake for 30 mins at 180°C (based on a fan oven).

4. Allow to cool and cut into flapjack-size pieces, or whatever takes your fancy! Ours yielded 32, which comes in at a niftily thrifty 8p per yummy slice.

5. These will last… well, not long in our house, but if stored in an airtight container these will last at least a couple of weeks.

Enjoy!

TOP TIPS

Although the above prices are based on current Asda prices, I actually used out-dated oats bought some time ago from a Cash and Carry shop, which were even less than listed above, and were mixed with various seeds. You could alter the recipe by omitting some of the oats and instead substituting other flakes and a few seeds,

to make the texture and taste more interesting.

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