Buddy's flapjack biscuits

By Jamie Oliver

29 mins cooking time

Serves 16

Embracing store-cupboard ingredients, these tasty little morsels are sure to go down a treat for grown-ups, big kids and little ones alike. The method is super-easy, the food processor does all the hard work, and the measurements are straightforward, too. Get your kids to help with the weighing – they’ll love it. - Jamie Oliver. This recipe was featured on Jamie Oliver's Keep Cooking and Carry on Show.

Kids , Vegetarian , Easy , Cookie and biscuit , Baking

Recipe nutrition per serving

Calories

140 kcals

Fat

7.9g

11%

Saturates

3.8g

19%

Protein

2.1g

Carbs

16.1g

Sugar

6.9g

Sodium

0.1g

Fibre

1.0g

Of an adults reference intake

Ingredients

100g golden syrup

100g self-raising flour

100g porridge oats

100g mixed dried fruit & nuts

100g unsalted butter , (at room temperature)

Method

Preheat the oven to 180ºC/350ºF/gas 4.

Line a deep 20cm square baking tin with greaseproof paper and rub with olive oil.

Pulse the butter, dried fruit and nuts, oats and flour in a food processor until the mix comes together and away from the sides, then pulse in the syrup until fully combined.

Transfer to the lined tin, flattening to the edges. Bake for 15 to 20 minutes, or until golden.

Remove from the oven, slice into 16 squares ready to cut, and leave to cool in the tin for 5 minutes.

Use the paper to lift out on to a wire rack, and leave to cool completely.