Delicious Apple and Cinnamon Flapjack Recipe

Claire Thomson is a Guardian food writer and will be doing a talk on the link between food and theatre as well as a book signing for her new recipe book; The Five O’Clock Apron: Proper Food for Modern Families on 29 October.

She will be talking after The Table of Delights performance which takes place at the egg theatre on 29 – 31 October 2015. The Table of Delights is described as ‘a unique participatory picnic of the senses’ created especially for children aged 6 and upwards. Sitting around a giant table, they will taste, explore and discover the origins of food through spectacle, stories and original music as the award-winning chefs prepare delicious morsels in the spotlight.

Performances take place each day at 11.30am and 3pm, and tickets are priced at £8.50 adults / £7.50 children

Claire’s shared one of her favourite recipes with us for delicious apple and cinnamon flapjacks.

TWO RIFFS ON FLAPJACKS – Apple and Cinnamon

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

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.

2. Preheat the oven to 180°C/gas mark 4.

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

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

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.

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

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

Claire Thomson’s book, The Five O’ Clock Apron, is published by Ebury Press, £20.  Photography by Mike Lusmore.

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