Wednesday, 20 February 2013


I've used lots of different flapjack recipes over the years but have never been totally satisfied with the results. Some are too sticky, others are too crumbly and a few are too sweet. This recipe, therefore, is an adaptation of all those I've used before but which, I think, gives the perfect result.

These are delicious plain, but I often add a few extras like seeds (pumpkin and sesame are great) and/or chopped dried fruit (dates or apricots work especially well). And for chocolate lovers, why not drizzle a little bit of melted chocolate over the top once the flapjack has been baked and is cold.


360g oats
240g butter
4/5 generous tbsps honey or golden syrup
100g soft, brown sugar (optional for those who like a little extra sweetness)

 20cm x 25cm baking tin, greased and lined.

1. Preheat the oven to 180 degs C/gas mark 4

2. In a large saucepan, melt the butter over a low heat

3. Stir in the oats, honey and fruit/seeds (if using) and mix well

4. Tip the mixture into the baking tin and spread evenly

5. Bake for 15-20 minutes until golden on top

6. Leave to cool in the tin and then cut into squares of whatever size you like.

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