Looking for an easy Easter treat to make with your little one?
Children's dietitian Angharad Banner has created a choccy flapjack recipe for us, perfect for using up any surplus chocolate eggs this Easter.
Ingredients
Makes around 20 small flapjack squares / Suitable for children aged 12 months+
- 200g porridge oats
- 100g chocolate
- 100g butter
- 100g golden syrup
Method
Step one
Preheat your oven to 180C / 160C fan (gas mark 4). Line a 20cm square baking tin with baking paper.
Meanwhile put the butter and golden syrup into a saucepan over a medium heat and melt together.
Step two
Take the pan off the heat, add the oats and mix together. Put the oat mixture into the baking tin and bake for 20-25 minutes until golden brown.
Step three
Meanwhile, break the chocolate up into a heatproof bowl. Fill another saucepan with boiling water and place over a low heat. Place the bowl over the saucepan and stir gently until the chocolate is melted.
Step four
Once cooked, spread the melted chocolate evenly over the baked flapjack mixture. Allow to cool and cut into small squares.
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