Flapjacks with dates

I passionately believe that children from a young age should learn to cook.  It’s not just the fact that you are teaching them a valuable life long skill, you are also helping them to make healthier choices and think about the food on their plate.  Other benefits include;

1. Encouraging a child to explore new tastes, textures and smells
2. Developing early maths skills
3. Developing fine motor skills
4. Exposure to different cultures
5. Fun quality time with you
6. A sense of achievement
7. You can eat what you make!

Over the course of the next few weeks I am going to start cooking once every week with my 3 going on four year old.  I am going to share what we cook and how it goes via Twitter, Instagram and Facebook using the hashtag  #CookingCadets.  Please follow our progress and let me know what you think of our endeavors.  I plan to cook on a weekly basis with the children.

How did we get on this week?

My daughter who is 3 managed to do most of this herself.  It’s her hands that you can see in all of the photo’s below.

It was messy and it did take a long time to do but as long as you are prepared for that and go with the flow, this really is achievable.  She was so pleased with the end result and is enthusiastic about making other things.  It was great fun and both of us are looking forward to cooking together again.

We are cooking pasta with a hidden vegetable sauce next week.  So watch this space!

Ingredients

140 g butter

100 g sugar

2 tbs golden syrup

1 tsp cinnamon

350 g porridge oats

200 g pitted dates chopped finely

Method

1. Preheat the oven to 180 C.
2. Butter a 24 cm square tin and line with baking parchment.
3. Add the butter, sugar and golden syrup to a pan.
4. Melt the butter, sugar and golden syrup over a low heat.
5. Add the cinnamon and mix.
6. Put the oats in a large mixing bowl and pour over the melted mixture.  Add the chopped dates and mix to combine.
7. Pour into a tin and squash flat with the back of a spoon.
8. Bake for 20 to 25 minutes until the edges start to turn golden brown.
9. Transfer the tin to a wire rack and allow to cool for 10 minutes.  Cut the mixture into bars and then leave in the tin until cold.
10. Remove with a palette knife and serve.

The flapjack will keep for up to 5 days in an airtight container if it lasts that long!