Dan has a new weekly routine of making sweet treats on a Sunday afternoon in preparation for his lunch boxes. It’s a far more tastier and fulfilling option than buying a packet of Penguins (not that there’s anything wrong with a Penguin of course, they were an integral part of my childhood) and it also gives him a chance to experiment with his baking (plus get the children involved with the mixing). It’s an arena that we haven’t delved into with great enthusiasm as yet, but that looks set to change as his sweet repertoire expands.

The recipe for ‘Hazelnut and Chocolate Flapjacks came from our newly acquired Good Housekeeping book ‘Favourite Cakes, Bakes & Cupcakes’.

To make them you will need (twelve portions):
– 50g of hazelnuts
– 50g of plain chocolate (chopped)
– 175g of porridge or jumbo oats
– 125g of unsalted butter
– 125g of light muscovado sugar
– a tablespoon of golden syrup

– Preheat the oven to gas mark four/180C.
– Prepare a 11 x 7 inch shallow baking tin by greasing or adding parchment paper.
– Slowly melt the sugar, butter and syrup together in a pan then stir in the oats and hazelnuts. Leave to cool and then add the chocolate.

– Spoon all of the mixture into the tin, flatten it down and bake for around half an hour until golden.
– Take the tin out of the oven and leave to cool for a few minutes. Cut into twelve pieces and place onto a wire rack to cool completely before tucking in.

These flapjacks were slightly crisp on the outside, moist inside and nicely chocolatey all round. Chocolate and hazelnuts are a particularly pleasing marriage, making a jolly good sweet fix that is just perfect with your mid morning cuppa (or in your lunchbox).