The best thing about these flapjacks is that you get all the sweetness of a cake or slice without all the sugar that comes along with them. While there is still sugar in this recipe, the addition of honey means you get to cut out a lot of the bad stuff and fill it with nature’s nectar instead! The recipe calls for nuts and dried fruit so feel free to use whichever types you like. Try macadamia and cranberry, almond and apricot, or date and walnut to get started.
- 200g unsalted butter
- 200g demerara sugar
- 200g honey
- 400g porridge oats
- 50g nuts, dried fruits or glacé ginger, chopped or desiccated coconut
- You will also need a 20cm x 30cm (8in x 12in) cake tin, greased
1. 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.
2. 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.
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