Once your grandchildren have mastered those little cornflake chocolate cakes, this flapjack recipe is the ideal way to introduce them to ‘proper’ baking.
It’s incredibly easy to make from store cupboard ingredients, yet tastes good enough to serve with a cup of tea if unexpected visitors drop round.
Pre-heat the oven to 180°C/360°F.
Line a baking tin (roughly 10” x 8”) with baking paper or a silicone sheet.
Melt the butter, sugar and golden syrup in a saucepan over a low heat.
Once they’ve all melted together add the roiled oats and vanilla essence. Stir well to combine.
Spread the mixture evenly into the tin and bake for 20-25 minutes.
Cut into portions when it has cooled a little, but you’ll need to take the slices out of the tin while they are still warm.
You could add chopped cherries or sultanas if you want to jazz them up a bit, or even drizzle the cooked flapjack with melted chocolate.
In fact, why got set your little helpers a competition to see who can invent a whole new flapjack recipe?
Just add the fruit with the oats and vanilla essence and melt the chocolate slowly in a bowl sitting over a saucepan of barely simmering water.
Hardly anyone could tell the difference if you used margarine instead of butter, and the cheapest porridge oats you can find will work just as well as the more expensive varieties.
For more ideas for cooking with children, visit our Baking with Kids section.