So this week has been one of the warmest I can ever remember! Baking may seem like the last thing you’d want to be doing in the heat but I just can’t help myself. So here is a recipe for chewy flapjacks, it is very similar to the basic recipe used in the Honeycomb Flapjacks I posted about before. So I really hope you enjoy them 🙂
Makes 16 flapjacks
200g unsalted butter (we used stork)
200g demerara sugar
200g clear honey (squeezy bottle is easier)
500g porridge oats
1.Grease and line a 20cmx20cm baking tin with greaseproof paper. Preheat the oven to 180°C/gas mark 4.
2.Measure the butter, sugar and honey into a medium sized saucepan and heat over a low heat until the butter has melted and the sugar dissolves. Set aside to cool.
3.Weigh the oats into a large mixing bowl and stir in the butter mixture until the oats are fully coated.
4.Pour mixture into the prepared tin and place onto the middle shelf of the oven and bake for 15-20 minutes or until the edges have turned crispy.
5.Remove from the oven and set aside to cool on a wire rack.
9.Cut into 16 squares and place in an airtight container and enjoy!