What a fantastic evening with all the students creating their own fruity flapjacks. By adding fruit to a flapjack mixture makes them healthier as less sugar is needed as the fruit adds sweetness. Lots of different dried fruits were used dates, apricots, sultanas, pineapple, berry mixture and glace cherries the students could pick all or just a few of the fruits available. By only using syrup the mixture is then very sweet and full of sugar so honey and black treacle could be used as an alternative or with some syrup. Try the recipe at home and enjoy it like all the students did.

FRUITY FLAPJACKS

Ingredients
100g/3¼oz unsalted butter or margarine
100g/3¼oz demerara sugar
100g/3¼oz honey or golden syrup (or both together)
200g/7¼oz porridge oats
25g/1oz dried fruits, ginger, coconut, nuts or seeds (or a mixture) add more fruit we did


Method
1. Put the butter, sugar and honey or golden syrup in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved.
2. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well so all the oats and fruit are covered. (If mixture too dry then add more syrup or honey, if its too wet then add more porridge oats.)
3. Transfer the oat mixture to the prepared swiss roll tin or foil container and spread to about 2cm (¾in) thick. Smooth the surface with the back of a spoon.
4. Bake in a preheated oven at 180C/350F/Gas 4 for 10-15 minutes, until lightly golden around the edges, but still slightly soft in the middle.
5. Let cool in the tin for 5 minutes and then score with your desired size of pieces, when cool turn out and enjoy.