These sweet flapjacks are a great way of getting kids to eat fruit and the cinnamon adds a great wintery touch.
- 115g butter or polyunsaturated spread
- 75g demerara sugar
- 3 rounded tbsp golden syrup
- 250g rolled oats (porridge oats)
- 1tsp ground cinnamon
- 2 dessert apples, washed
- 2tbsp sunflower seeds
- To decorate
- 1 dessert apple
- 3tbsp golden syrup
Preheat the oven to 180°C (fan oven 160°C, gas mark 4). Grease and line a shallow 20cm square tin with parchment or greaseproof paper.
Put the butter or spread, sugar and golden syrup into a medium pan, heat gently until melted. Remove from the heat. Stir in the oats and cinnamon. Grate the apples, (with skin on) into the mixture, add the sunflower seeds and stir together. Turn into the tin, level and press the mixture evenly and firmly with the back of a spoon. Bake for 35-40 mins, or until golden.
Remove from the oven and cool for 10 mins then cut into 12-16 pieces whilst still warm.
To make the decoration, quarter the apple, remove the core and slice thinly. Put the golden syrup into a small frying pan, add the apple slices and poach in the syrup over a medium heat for 3-4 mins. Cool the flapjack completely before turning out onto a board and cutting again with a sharp knife. Decorate the pieces with syrup soaked apple slices.
Top tip: These flapjacks are best eaten within 2 days of making.