PRIMROSE'S MOST EXCELLENT BUDGET FLAPJACK THINS: 3 ingreds; low-sugar, high fibre

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Healthy flapjacks may be impossible but these crunchy flapjack thins are a darned sight less damaging than most...

Healthier thin & crispy flapjacks.
''Very nice; I really like them thin!'

The Blogger's octogenarian friend, Primrose, sends a steady supply of these gorgeous thin, crispy flapjacks to a school in central London.

Normal flapjacks make the blogger run a mile -- way too sweet and sticky, making a trying-to-be-healthy eater fear for the heart and blood sugar. 

But Primrose's flapjacks are different. 

A flapjack from Primrose is a treasure: delicate, nubbly, crumbling ever-so-slightly on the first bite.  They satisfy a sweetooth without overwhelming it, and you look forward to another. 

And there are other bonuses.  They're budget-friendly.  They have only 3 ingredients.  And they're super-easy.

Primrose recommends organic oats but 67 used common-all garden oats.  Okay, the results were not as good as Primrose's but they were a more-than-ok substitute.

Using organic oats or not, 67goingon50 recommends making this recipe part of your repertoire.

Cost: £2.50'ish with organic oats. (1/24) 

Makes: 24'ish

Ingredients:

227g/8oz oats (half jumbo, half porridge oats), organic if budget allows

170g/6oz Demerara sugar

min 160g/5.6oz, max 170g/6oz butter (depending how buttery you like your flapjacks)

Method:

    Equipment: 2 baking trays of 33x23cm/13x9in

    OR 1 baking tray of equiv 33x23cm/13x9in plus a heavy weight

1. Preheat oven to 165c/330F
2. Line baking tray with greaseproof paper
3. Soften or partially melt butter in a good sized pan
4. Mix sugar & oatmeal; pour into butter 
5. Mix until amalgamated; pour into baking tray; spread with a spatula as evenly as possible, building up the edges a little
6. Cover with a second layer of greaseproof paper; fit second pan of same size on top, press down hard until evenly thin.  (If you haven't got another pan, press down hard with a heavy frying pan or hands)
7. Check that the sheet of oats is as even as possible, especially in the middle
8. Bake 15-20 mins until lightly brown at the edges
9. Remove from oven; cool a few mins; cut into squares or rectangles in tin (67 cut 4x8 pieces)
10. Cool on a baking rack
11. Store in an air tight tin

Comments:

'They were lovely; I liked them thin.' Builders working on a block of flats

'I only managed to get a small biscuit but it was very good.' Apprentice builder

'Really nice & crispy.' 67goingon50's handy man

Tips:

• try adding chocolate chips before spreading on tray
• or very finely chopped candied ginger

Please leave a Comment in the box below

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission