Fresh Fruit Flapjacks
Cook this sweet treat for a snack. Recipe devised by Kate Morris and Sally Brown.
You will need:
- 80g blueberries or other soft fruit
- 35g wholemeal flour
- 25g caster sugar
- 35g oats
- 25g butter plus extra for greasing the tin
Remember to ask a Grown-up for help.
What to do:
Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for four flapjacks using the quantities shown.
Start by squashing the blueberries with the back of a fork on a plate. These are going to go in the middle of your flapjack.
Put the oats, flour, sugar and butter in the bowl and rub them together with your fingers. Just imagine you are tickling the ingredients. Keep tickling until it becomes crumbly.
Grease a loaf tin with butter. You can use your fingers!
Put half of the crumbly mixture into the loaf tin and press it down firmly with your hand. Now spread the squashed blueberries on top evenly with your fingers.
Pour the remaining crumbly mixture on top to hide the blueberries and pat it down all over, nice and hard.
You will need to ask a grown-up for help with this part. Put the flapjack on a baking tray, then into a pre-heated oven at 160ºC Fan/ 180ºC/ gas 4 for about 20 minutes.
When your fresh fruit flapjack is cooked let it cool down completely before tipping it out and cutting into four slices before eating.
Serving suggestion: serve with some more fresh fruit. This dish can be frozen for up to one month.