Fruit and nut flapjack
Ingredients
- 200 g butter
- 125 g honey
- 350 g rolled oats
- 50 g dried fruit currants, raisins, sultanas, cranberries, blueberries, dates, figs, apricots etc.
- 50 g seeds and/or nuts roughly chopped - linseeds, sunflower seeds, pumpkin seeds, walnuts, peanuts, cashews, macadamias, pecans, hazelnuts, almonds etc.
Instructions
- Preheat the oven to 150°C/300°F/Gas Mark 2
- Put the butter into a large saucepan on a low heat. When the butter has melted, add the honey and stir to combine
- Turn off the heat, add the oats, dried fruit and nuts/seeds and mix well
- Put the mixture into a 23cm/9-inch shallow square cake tin and flatten down firmly with the back of a serving spoon
- Bake for 20 minutes or until the top is lightly browned
- Allow to cool in the tin before cutting into squares or finger-shaped portions
You can store the flapjacks for up to 3 days in an airtight greaseproof paper-lined tin or plastic container