On Sunday morning I got a serious urge to do some baking. After a quick scan around the kitchen I decided on Flapjack, perfect for my 'on the go' breakfasts. I love the combination of sweet & salty so I added extra salt to the top of the flapjack before baking. If you're not that much of a fan then leave it out. I winged this recipe a little as I didn't have quite enough honey or agave so add a little more oats if needed till you get the right consistency; everything should stick together but there shouldn't be any pools of syrup.
Makes 12 bars
You will need-
- 375g porridge oats
- 200g unsalted butter
- 200g demerera sugar
- approx 150g honey or agave or a mix of both.
- 50g raisins
- 25g chopped cashew nuts
- 1tsp salt
Pre-heat the oven to 180C.
Add the butter, sugar and honey to a large saucepan and heat over a medium heat until the butter has melted and the sugar dissolves. Add the oats, raisins, nuts and salt and mix well until everything is incorporated.
Line a tin with a little oil and greaseproof paper and then spoon the mixture in. Smooth it all down with the back of your spoon and then sprinkle around 1/2 of salt over the top. Bake in the oven for 15-20 minutes until the flapjack is lightly golden around the edges but still a little soft in the middle.
Leave it to cool slightly in the tin and then turn out onto a wire rack. When completely cool cut into bars. Keep in an airtight container.