These flapjack fingers are really quick to make with no coking involved, and make a perfect rainy day activity with little ones who enjoy getting involved in the kitchen. By using rice crispies the flapjack is not quite so dense and makes a perfect lunchbox or teatime snack. This recipe yields quite a large quantity of around 16-20 fingers, ideal if you have a party or large family. However, when I just want to make a quick snack I simply halve the quantities and use a smaller dish to make around 8 fingers.
Ingredients
- 75g rice crispies
- 150g porridge oats
- 75g sultanas (or dried fruit of your choice)
- 75g brown sugar
- 95ml golden syrup
- 1 tbsp runny honey
- 125g crunchy peanut butter
- 1 tsp vanilla extract
- Grease thoroughly a dish approx 23x30cm
- Mix together the rice crispies, oats and fruit
- In a large saucepan, add sugar, golden syrup and honey and over a medium heat stir together until just boiling, take off the heat and add the peanut butter and vanilla extract and stir until smooth
- Tip the cereal and fruit mixture into the saucepan containing heated syrup mixture and stir thoroughly (it will be quite stiff)
- Into your prepared dish press in the mixture using the back of a spoon. Allow to cool and go firm and cut into fingers
Pauline Mardell
