These lovely little treats are the perfect thing to have with a cup of tea when you get in from work and as they contain oats you can sort of convince yourself that they are pretty healthy too!
I used honey in the place of syrup in these flapjacks as I didn’t fancy that sickly sweet taste golden syrup has and I felt honey would work better with the other ingredients I added.
Like most of the things I make, this recipe can be so easily adapted to include your favourite nuts or dried fruit – I fancy making cranberry and pistachio flapjacks next to give a slightly Middle-Eastern twist on a classic.
150g of unsalted butter or margarine
150g of brown sugar
150g of honey
300g of porridge oats
50g of sultanas (or any other dried fruit)
35g of mixed nuts
How to make it
- Begin by greasing your cake tin for the muffins – I used a regular rectangular one that I use for brownies and tray bakes
- Preheat the oven to 180°C/ Gas Mark 4
- Place the butter, sugar and honey in a non-stick pan and, on a low heat, stir until the ingredients have melted
- Add the oats, dried fruit and nuts and mix well until all the dry ingredients are coated
- Pour the mixture into the cake tin and pat down until smooth
- Bake for 15-20 minutes until golden brown
- Leave to cool then cut a slice and enjoy with a cup of tea
These gorgeous flapjacks have kept well in a cake tin for about 5 days (they wouldn’t last any longer in my house!) and come highly recommended by my recent houseguest Cat!
The only thing I wasn’t too happy with was a few of the raisins which were on top of the flapjack became slightly charred when cooking – does anyone have a good tip for avoiding this? Maybe covering it with foil or poking all of the raisins into the mixture before cooking?! Let me know! x