Read on to see my honey raisin flapjack recipe…
As much as I try
These beauties take less than half an hour to make, keep for a week and fill that sweet tooth void when it makes a sneaky appearance. What’s not to love?!
- 400g Rolled Porridge Oats
- 200g Runny Honey
- 200g Brown Sugar
- 50g Raisins (or any dried fruit substitute)
- 200g Unsalted Butter
- Chuck your butter, sugar and honey into a small saucepan and heat gently until melted and combined.
- Add raisins and stir until fully coated and combined with sysrup mixture
- Add syrup mixture to a mixing bowl and add oats, mixing to ensure all oats are coated. The mixture will start to combine
- Line a baking tray with baking paper – ideally one with depth so as to not get really flat pieces. The baking tray I use is 8in x 12in and this typically yields 10 pieces depending on how wide you cut them.
- Top the baking paper with the sticky oat mixture and spread so as to cover the entire tray then pop in the oven for 15 – 20 minutes. Around 180 degrees is best.
- Leave to bake until the top of the flapjack has turned golden brown and then leave to cool completely before cutting into slices
- Keep in foil to ensure it doesn’t dry out
NB: You can also add chocolate chips, nuts or protein powder. With protein powder, I’d stick to half a scoop as one scoop sometimes makes the mixture go really dense and you loose the stickiness that is so great about flapjack!