Ingredients
Makes 8-9, takes 25-30 minutes
- Butter or grease a 20cm (8in) square loose-bottomed baking tin. Preheat the oven to 180˚C/fan 160˚C/gas 4.
- 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.
- Measure the oats into a large mixing bowl. Pour on the honey mixture and mix together well.
- Press the oat mixture into the prepared baking tin, levelling the top. Bake for 20-25 minutes until golden brown.
- 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.
2 comments
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these are fantastic, i made these and they are the perfect balance between sweet indulgence, and lightness. Easily modified with dark chocolate drizzle, and raisans. yum!
Comment by iram on 23 April 2011 at 12:48 pm
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Awesome, and not too unhealthy. I generally add mixed seeds/nuts in place of 100g of the rolled oats and maybe a teaspoon of cinnamon. The honey makes it sweet enough to not warrant the sugar, so I wouldn’t worry if you miss it out.
Comment by This comment makes two on 24 August 2011 at 2:07 pm
