A while ago my mother-in-law, Ruth, gave me her recipe for honey flapjack. It’s a really nice recipe that’s relatively low in sugar and has a deliciously mild, subtle taste. I do love a sticky, golden-syrup laden flapjack, but sometimes you want something a little less cloying – and these fit the bill nicely.
- 140g butter
- 55g soft brown sugar
- 1 tbsp honey
- 225g oats
1. Set oven to 180℃
2. Grease a small, shallow baking tin
3. Melt butter, honey and sugar in a pan over a gentle heat
4. Remove from the heat and stir in the oats, mixing well.
5. Press into the tin and bake in the oven for 20-30 minutes – or until going slightly brown at the edges.
6. Cut into fingers while hot, then leave to cool completely before removing from the tin.
TIP: Honey is never going to have quite the sticking power of golden syrup and so these are quite crumbly flapjacks. You’ll need to make sure you leave them in the tin until completely cold before removing them. I like a soft flapjack, but if you like them firmer, try increasing the baking time a little.