Here is the basic flapjack recipe which I generally adapt. It makes 16 small
squares. I tend to go a bit lighter on the golden syrup and butter, and usually
add coconut to the mix.
12 tbsp porridge oats
150 grams butter
2 tbsp dried fruit
grease a 18cm square tin and preheat oven
to gas mark 3 (160c)
melt butter and syrup, then add to oats and fruit and
press mixture into tin fairly firmly
cook for about 20
while in tin mark out pieces -
I usually wait awhile before taking
out of the tin, as the flapjack can easily crumble
(Maria Lockhart, mother of two boys, comes to the outdoor sessions with Jacob now, also runs the Wednesday morning sessions with Miguel - 10.30 to 12.30)
Acorns: a gentle nurturing environment for babies and young children.