Flapjacks are very British (from what I can tell) & can be made with the simplest ingredients..mine, however, are a bit more museli-like & extra wholesome.
You can find a plainer version here, if you'd prefer.
Not really like biscuity baking at all & quite definitely erring on the side of nutritionally justified & useful.
Just as simple to make a large batch as a small one.
This was my made-up-on-the-spot version this week:
Mix altogether in a large bowl
3 cups rolled oats
1 cup coconut
1 cup sesame seeds
1 cup sunflower seeds
1 cup ground linseed (optional)
1 cup chopped dates
1 cup sultanas, raisins or chopped dried apricots or cranberries etc
1 cup raw or brown sugar
1 cup honey
300g butter (or half butter & half coconut oil)
If using unsalted butter..add a pinch of salt
Stir constantly over low heat until all melted & nice & thick & caramelly looking.
Add 1 tsp vanilla & pour over the dry ingredients.
Press into a sponge roll type tin either lined with baking paper or greased with butter.
The thinner you make the flapjacks the crunchier they are likely to be.
Thicker will be more on the chewy side.
Bake for 25 to 30 minutes at 150 degrees.
Watch it doesn't get too brown towards the end.
Cool a little & then mark the squares before it all hardens up.
Halve the recipe if you like & leave anything out that you don't love or have on hand.
Then just add more coconut or oats if you like.
Excellent for school lunches & picnics most especially!