Fruity Oaty Flapjacks
Flapjacks are a British oat-based treat, chewy like an energy bar. This recipe combines oats with a good quality jam or fruit preserve, giving it a dessert-like quality, almost like a crumble or crisp. You can make a plain version, by omitting the jam. Or you can add almonds or walnuts and dried fruit like raisins or apricots. Oats are a slow-release energy food, and these chewy bars will keep your family satisfied for hours.
¾ cup (95g) atta (wholewheat flour)
3 cups (270g) oats
¾ cup (150g) white or brown sugar
¾ cup (150g) unsalted butter
5 tablespoons honey or golden syrup
5 tablespoons good quality jam or fruit preserve (strawberry, plum, apricot, mixed fruit)
3-5 tablespoons water
1. Preheat the oven to 180°C. Line a 9”x 9” square baking pan with butter paper, leaving enough paper on all sides to lift it off.
2. Sift atta, and add oats and sugar.
3. In another bowl or pan, melt the butter and pour in the honey or golden syrup. Add to the oats mixture.
4. Mix well. If too dry, add a couple of tablespoons of water to get a consistency that will bind together.
5. Mix the fruit jam or preserve with 2-3 tablespoons of warm water, just enough to get a spreading consistency.
6. Divide the oats mixture into two equal portions. Spread one portion on the lined pan, ensuring that the corners are filled, and press down with the back of a large spoon or potato masher to flatten it. Gently spread the jam evenly over the entire oats layer, using a spoon or basting brush. Cover with the rest of the oats and press down.
7. Bake for 30 minutes or until light golden brown. Remove from the oven and let it rest for 10 minutes.
8. When cool, lift off the butter paper from the pan and cut into 1½”x 1½” squares using a sharp knife. If they seem under baked or crumbly when cut, return to the oven and bake for another 5-10 minutes.
9. Store in the fridge for weeks, or in an airtight container outside the fridge for up to a week.