Fruity Flapjack Squares Food

FRUITY FLAPJACK SQUARES

Steps:

• Preheat the oven to 180°C, fan 160°C, gas mark 4. Melt the low fat spread in the large saucepan. Brush a little over the cake tin, then line the base with baking parchment or greaseproof paper.
• Stir the syrup into the melted spread and add the porridge oats. Quarter the apple; remove its core and grate the flesh in the food processor (or chop finely by hand). Stir the grated apple into the mixture and snip in the apricots with the scissors. Add the sultanas or raisins and mixed spice. Beat the egg; add it to the mixture and stir thoroughly.
• Tip the mixture into the prepared tin and level and surface. Bake for 15 minutes until firm. Cool in the tin for about 20 minutes, then cut into 16 squares.

FRUITY FLAPJACK COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Scatter the oats over a baking tray and bake for 20 mins, turning once until lightly browned. Remove from the oven and set aside to cool. Tip the butter and sugar into a bowl and beat with an electric whisk for 2 mins until fluffy. Crack in the egg and add the golden syrup and vanilla, then beat until completely combined. Scatter in the flour, all the dried fruit, the coconut, cinnamon (if using), the toasted oats and a pinch of salt. Beat again until everything is combined and you have a thick dough. Use the dough straightaway or cover and chill for up to two days.
• Line two baking sheets with baking parchment and arrange six large spoonfuls of dough on each, well- spaced apart. Bake for 15 mins (or 18-20 mins if the dough is fridge-cold) until the cookies have spread and are brown at the edges but soft in the middle. Leave to cool on the baking sheet for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight container or tin for up to five days.