Since it’s Easter weekend, I thought I’d make some Easter flapjacks! I’d usually make them for F1 Club at Easter so I’m hoping you can still make your own 🙂

First thing you need to do is to preheat the oven to 180 degrees. Then melt 250g of butter and 250g of sugar in a saucepan over a LOW heat. It might take longer but you need to use a low heat because you don’t want the sugar to caramelise or the butter to burn. Keep stirring occasionally will a wooden spoon and you should end up with a smooth mixture.

Then you can add a couple of squirts of honey or golden syrup. There’s no ‘set’ amount to add- more will mean more chewy flapjacks, less will mean more crumbly flapjacks. I usually just squirt it in a couple of times! Then stir until completely dissolved.

Next, measure 500g of oats into a large mixing bowl (or salad bowl!). Pour the butter mixture over the oats and mix with a wooden spoon until all the oats are coated with the butter mixture.

Once it’s totally mixed, press it into a greased baking tray and press down really hard with the back of the wooden spoon. Or you can use your hands if it’s easier but make you’ve washed them first! Then press some mini eggs into the mixture- press them down really hard so they don’t fall off when you cut the flapjacks!

Put the flapjacks in the oven and bake for about 20 minutes or until the edges are golden brown. Try really hard not to overcook or they’ll be too crispy (still yummy though!).

Let them cool completely in the tin then put into the fridge for a few hours or preferably overnight. This is the most important part so don’t skip it!! It lets the sugar crystallise which makes the flapjacks extra yummy. Then you can cut them into squares and enjoy!