Easy honey flapjacks
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 16
The best flapjacks are gooey, chewy and, above all, easy. These fruit-filled treats are great to make with children. You will need a 20x30cm/8x12in baking tray.
By Celia Brooks
Ingredients
- 200g/7oz unsalted butter
- 200g/7oz demerara sugar
- 200g/7oz honey
- 400g/14oz porridge oats (gluten free, if needed)
- 50g/1¾oz nuts, raisins, crystallised ginger or desiccated coconut (optional)
Method
Preheat the oven to 180C/160C Fan/Gas 4 and grease a 20x30cm/8x12in baking tray.
Put the butter, sugar and honey in a saucepan. Heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well.
Transfer the oat mixture to the tray and spread to about 2cm/¾in thick. Smooth the surface with the back of a spoon.
Bake for 15–20 minutes, until lightly golden around the edges, but still slightly soft in the middle.
Leave to cool in the tin, then turn out and cut into squares.
Recipe tips
Flapjacks will keep well in an airtight container for up to a week. They can also be frozen but should be wrapped in portions to make it easier to defrost them and avoid freezer burn.
If you want this recipe to be gluten free, just made sure the porridge oats are suitable. Oats are naturally gluten free, but are often processed in factories where there is a high risk of cross contamination.
Getting the balance of sugar and butter right is the key to a perfect chewy flapjack. If you want to reduce the sugar and/or butter for health reasons, be aware that this will make the flapjacks more crumbly and prone to falling apart.
It's important to allow the flapjacks to cool completely in the tin as they will be soft and prone to falling apart while warm.
