Rachel Allen is an Irish chef who’s very popular in the UK with her TV shows and cookbooks. She’s never really made a name for herself in Australia but when I lived in the UK I was given her recipe book by some colleagues. Occasionally I dip into ‘Food for Living‘ to make fuss-free, comfort food with a mostly British/Irish bent.

I haven’t had flapjacks since I was a child but I wanted to make a healthy, oaty snack for Lady AB that wasn’t Anzac Biscuits yet again (although they are excellent). These flapjacks are quick and easy to make with kids and use the same storecupboard ingredients as Anzac Biscuits. You can experiment with adding dried fruit and seeds to the mix – I like sunflower seeds as Lady AB can’t pick them out!

Flapjacks (makes 16+ flapjacks depending on how you slice it up)

350g butter
2 generous tbsp golden syrup
175g organic coconut sugar
1 tsp vanilla extract
75g plain flour
375g rolled oats
75g sunflower seeds (optional)

1. Preheat your oven to 180 degrees celsius
2. Gently melt the butter, golden syrup, sugar and vanilla extract in a saucepan.  When the mixture is smooth, take off the heat, add the flour, oats and sunflower seeds and stir to mix.

3. Spread the mixture into a shallow roll tin measuring approx 25 x 35 cm.

4. Bake in the oven for 20 minutess until golden.  Cut into whatever size you want while still hot and then move to a wire rack to cool.

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