And so a lazy Sunday became a Funday when mommy Dodsworth decided that baking flapjacks was on this afternoon’s agenda! Ever keen to don her apron, my baby girl got stuck right in there, making sure, with a little help from daddy, to test all of the ingredients along the way.
If you’d like to try out this tasty treat, she has very kindly agreed to let me share the recipe with you but shhhh…don’t tell Delia, I’ve a feelingly little girl may have borrowed an idea, or, three
INGREDIENTS
- 200g unsalted butter
- 200g demerara sugar
- 200g honey
- 400g porridge oats
- 50g sultanas
PREPARATION
- Put the butter, sugar and honey in a saucepan. Ask mommy to put in on the heat and to help you stir it occasionally. Do this until the butter has melted and the sugar has dissolved. Add the oats and sultanas, making sure, when you think no one is looking,to cram as many sultanas in your mouth as possible. Mix well.
- Transfer the oat mixture to a greased cake tin (20x30cm) and spread to about 2cm thick. At this point, try and get it all over your fingers as then you get to lick them clean, again try to do this when you think you’re not being watched. Smooth the surface with the back of a spoon and again, make sure to lick this clean, as it saves on washing up. Bake in a preheated oven at 180C for 15-20 minutes but you must stand well back, because mommy says that’s best. When you start to fall sleepy, ask your mommy to put you to bed because from this point in she has it covered and waiting around can be a bit tedious! When they are lightly golden around the edges, but still slightly soft in the middle, you should make sure a “sensible” adult removes them from the oven, let them cool in the tin, then turn out and cut into squares. Serve with one of daddy’s babycino’s – Et Voilà!
By Rob Dodsworth