I’ve never really like flapjacks, partly because they are so sugary they used to make me a bit nauseous and partly because I dislike the fact that they pass themselves off as a “healthy” snack because they’ve got a little bit of muesli in them.  So this was my attempt to make flapjacks what they ought to be - a healthy snack - and unfortunately I just did one thing wrong.  I made them so tasty that when I used to take them to work everyone else wanted them!

Anyway for a great office treat, picnic snack or just something munchy to keep you going when you fancy something sweet, try these out!

Ingredients

2 dessert spoonfuls butter

Cinnamon - ground or freshly ground from sticks - as much as you like to taste (it is possible to overdose but it’s very hard)

1-2 eggs

A couple of dessert spoonfuls of flour

Porridge oats (I do think it's worth getting the organic ones as they usually cost about 20p more for a big bag and come out much better!)

About 200g dates - you can use pre-chopped but the squidgier the dates the better - if there is a special offer I prefer the Medjool ones.  Or you can always use a few cheap ones and a few better quality ones.

Greaseproof paper

Cream the butter with a spoon.

Mix in lots and lots of cinnamon - so far I haven't found that I can put in too much for me, only too little!

Beat 1 - 2 eggs and mix in (you can also add water, but I find this bloats out the porridge oats, so I tend to only add it a little bit at a time).

(It'll look pretty horrible at this point I must warn you.)

Add a couple of dessert spoonfuls of flour (plain or self raising is fine).

Then add lots and lots of porridge oats, as much as you can mix in.  (This should give your arm a good workout!)

Then add lots and lots of chopped dates - so that every bite should have a date in.  

Take a roasting tray and line with greaseproof paper.  Tip the whole mix in and flatten it.  I find it's worth holding on to a handful of chopped dates, and then sticking them in the top if there are any gaps.

Preheat the oven to 180 degrees then pop then in for 10 minutes - or a little longer if you want to keep them for a while!

Once the block is cooked, bring out of the oven, use the greaseproof paper to lift onto a chopping board and cut into flapjack size squares while still soft!