Flapjacks
Ingredients
- 150g unsalted butter, cut into cubes
- 75g Light Brown Muscovado Sugar
- 3 tbsp clear honey (or Golden Syrup)
- 250g Porridge Oats
- 170g of any dried fruit and/or chopped peel you like (or happen to have in your cupboard)
- 50g Roasted Hazelnuts (or any other nuts you like)
Method
1. Preheat the oven to 180°C, gas mark 4. Place the butter, sugar and honey (or syrup) in a medium pan and heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved.
2. Remove from the heat and stir in the oats, dried fruit and nuts. 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.
3. 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. The flapjacks can be stored in an airtight container for up to 4 days (as if).