We’re honored to welcome the family kitchen connosieur and author of The 5 o’Clock Apron, Claire Thomson, to our ABACUS EATS feature!

Over the coming weeks we will be sharing with you some of Claire’s recipes from the book. Make your life a little easier when it comes to family mealtime planning, be inspired and test these culinary delights for yourself and your little ones!

These flapjacks are the perfect snack for after school, afternoon tea or fuel for on the go. Here’s Claire to tell you more…

5 o’ clock or thereabouts comes and more often than not I’ll tweet my kid’s supper by way of a culinary prompt. Not wanting to preach I am instead providing some food for thought.

Elbows down, knives and forks at the ready, and we’re off……

Claire Thomson (Photography – Mike Lusmore)

YOU WILL NEED (makes 12 flapjacks):

• 400g Bramley apples, peeled, cored and chopped

• 200ml cold water

• 2 cinnamon sticks

• 200g rolled oats

• 60g soft light brown sugar (or as you like, for sweetness) or honey

• 80g raisins

• 1 tsp baking powder

• Sunflower oil for greasing

HOW TO:

STEP 1

Cook the apples to a pulp with the water and cinnamon over a moderate heat with a lid on the pan for about 8–10 minutes.

Leave to cool.

STEP 2

Preheat the oven to 180°C/gas mark 4.

STEP 3

Mix the oats, sugar, raisins and baking powder in a bowl.

STEP 4

Add the apple pulp to the oats, removing the cinnamon sticks, and mix well.

STEP 5

Spoon into a greased 20 x 28cm baking tin, 5cm deep, and smooth out even and flat. Try not to have too many raisins poking out from the surface of the flapjack, as these tend to catch in the oven – poke them down with your forefinger.

STEP 6

Bake for 30–35 minutes, until nicely coloured and firm on top.

STEP 7

Leave to cool in the tin for 10 minutes before cutting into squares. Cool on a wire rack.

ENJOY!