Honey flapjacks

Makes 8-9, takes 25-30 minutes

1. Butter or grease a 20cm (8in) square loose-bottomed baking tin. Preheat the oven to 180˚C/fan 160˚C/gas 4.
2. Put the butter, honey and demerara sugar in a small pan and stir over a low heat until the sugar has dissolved. Remove from the heat.
3. Measure the oats into a large mixing bowl. Pour on the honey mixture and mix together well.
4. Press the oat mixture into the prepared baking tin, levelling the top. Bake for 20-25 minutes until golden brown.
5. Remove from the oven and cut through the flapjack while it is still warm to mark out between 8 and 12 fingers or squares. Leave in the tin on a cooling rack until completely cold, then transfer to an airtight tin or container to store.