Honey flapjacks Recipe
- 200g/7¼oz unsalted butter
- 200g/7¼oz demerara sugar
- 200g/7¼oz honey
- 400g/14¼oz porridge oats
- 50g/1¾oz nuts, dried fruits or glacé ginger, chopped or desiccated coconut (optional)
- You will also need a 20cm x 30cm (8in x 12in) cake tin, greased
- Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well.
- Transfer the oat mixture to the prepared cake tin and spread to about 2cm (¾in) thick. Smooth the surface with the back of a spoon. Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares.
