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Flapjack

Submitted by adriana on Sat, 29/05/2010 - 18:48
Another Gluten-free cooking for kids recipe

Here's a classic flapjack recipe from Leith's Cookery Bible.  It couldn't be simpler to whip up a batch of these and with the picnic season fast approaching, it's great to have these in your repertoire.  Great for lunch boxes, after school snacks and as we sometimes do in our house, a snack on the stairs before bed! 

Please take care when eating oats as although these are certified as gluten free, some coeliacs cannot tolerate oats.  It's best to seek medical advice before introducing oats into your child's diet and if you are introducing oats, do it gradually and limit the amount consumed.

You can purchase gluten free oats at Sainsbury's in the Free From section or from Delicious Alchemy who supply Waitrose.  I can also recommend a small Scottish company called Tilquhillie.  I don't think they have their own web site yet, but you can purchase their products from GFF Direct along with a large range of other gf cereals and products.

Yield

30 pieces

Preparation time

10 minutes plus 25 minutes in the oven

Ingredients

170g unsalted butter
110g demerara sugar
55g golden syrup
225g gluten free oats

Directions

Preheat oven to 190 C /375 F or gas mark 5. Lightly grease a shallow tin measuring approximately 30 cm x 18.5 cm or 13in x 7.5 in.

Melt the butter in a medium saucepan.  Weigh out the sugar, then weigh the syrup by spooning  it on top of the sugar.  Add this to the melted butter and heat through to slightly dissolve the sugar.  Remove the pan from the heat and add the oats.  Spread the mixture in the tin and pat down to make sure it is even.  Bake for 20- 30 minutes until just golden brown.  Be careful not to over bake it as it will make the flapjacks too hard and crunchy.  As soon as you take them out of the oven score them into bars and leave in the tin to cool.  This bit will be the most difficult part of the process!

Notes

I am a great tinkerer when it comes to recipes so I would normally be tempted to add a little bit of cinnamon or perhaps some finely chopped and roasted hazelnuts or even some chocolate chips to make this even better.  This goes against tradition so I shall leave the tinkering to you this time.   I have to admit that the simple and unadulterated version is fab and perhaps adding anything else is just gilding the lilly.