Honey Flapjack

by Hilary
(Woking)

Honey Flapjacks

Ingredients

250g Rolled Porridge Oats
170g Dried Berries & Cherries
150g Unsalted Butter, cut in to cubes
75g Light Brown Muscovado Sugar
3 tbsp Clear Honey


Preheat the oven to 180ºC, gas mark 4.

Place the butter, sugar and honey in a medium pan and heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved.

Remove from the heat and stir in the oats and dried fruit.

Press the mixture into a lightly greased 30cm x 20cm x 4cm rectangular non-stick tin and bake in the oven for 20-25 minutes, until golden brown.

Allow to cool in the tin for 5 minutes, then score lightly with a knife into 12 bars.

Leave to cool completely in the tin before removing.

Jan's Reply

Hilary, thank you so much for submitting this delicious recipe for honey flapjacks.

I see I will be busy in the kitchen again this weekend, not that I mind and my family certainly don't complain.

Isn't it funny that with all the recipes and recipe books that have been written Honey Flapjacks are still a firm favorite to this very day!

If you don't mind me adding a little tip to your delightful recipe, I have heard of others sprinkling bee pollen granuels into their mixture too.

It adds a little "nuttiness" to the taste and we can also kid ourselves that we are eating something healthy whilst enjoying the stickiness of the flapjacks.

There is nothing wrong with eating what we like every so often, everything in moderation and we should all be fine.

It's only when we overdo the cake and cookie thing we could and probably would find ourselves in trouble.

Your recipe is also very quick to make so for unexpected visitors it would be the ideal thing to quickly whip up and pop into the oven.

Very naughty I know, but I do have a weakness for eating my honey flapjack whilst it is still quite hot although it does crumble a bit.

As soon as I have tried your lovely recipe I will email you to let you know my results which I know already in my mind.

Warm Regards
Jan