A good healthy snack to have and quick and easy to make. The following recipe has been
edited to make it healthier!
4 oz/8 tablespoons organic honey
200g unsalted butter (organic, from grass fed cows)
12 oz/330g rolled porridge oats
Preheat the oven to 180°C/Gas 4
Butter a baking tray and line the base with baking parchment.
Place the honey and butter into a large saucepan and heat gently until the butter has
melted into the syrup and stir well. Make sure you add all the honey, don’t worry about
getting it exact and more honey is always better than less if you want your flapjack
gooey and not falling apart.
Put the oats into a roomy baking bowl then pour over the butter and syrup mixture and
stir to coat the oats.
Pour the mixture into the prepared tray and spread evenly to fill the tray making sure
the surface is even.
Bake in the preheated oven for 25 minutes or until golden brown. Remove from the oven
while the flapjack is still slightly soft, they will harden once cool.
Place the tin on a wire cooling rack and cut the flapjack into squares and leave in the
tin until completely cold.
The flapjack keeps well stored in an airtight tin.
I also find if you take the flapjack out half way through cooking (and at the end) and
squash the flapjack down it helps it to stick better when it has cooled.
Make them a bit more exciting, some ideas for things to add to the mix before baking:
Coconut Flapjack – add in 2oz/55g of unsweetened, dessicated coconut and everything else is the same as with the recipes above.
Nuts and Seeds – 2 tbsp chopped mixed nuts and 2 tbsp of mixed seeds to the basic mixture
Dried berries – cranberries, blueberries etc are a good addition.