Ultimate flapjacks

Name: Ultimate flapjacks
Total time: 1 h
Yield: 16
Ingredients: 250 g unsalted butter plus extra for greasing; 250 g soft light brown sugar; 4 tablespoons runny honey; 1 pinch of sea salt; 100 g mixed nuts such as hazelnuts and pistachios; 150 g mixed dried fruit such as cranberries, apricots and figs; 350 g rolled porridge oats

With mixed nuts & dried fruit

Vegetarianv

“Deliciously chewy and oh-so buttery, this classic flapjack recipe is a winner every time ”

Makes 16

Cooks In1 hour plus cooling

DifficultySuper easy

Easter treats Fruit Snacks Baking

Nutrition per serving

Calories 333 17%
Fat 18.5g 26%
Saturates 8.3g 42%
Sugars 25.7g 29%
Salt 0.2g 3%
Protein 3.8g 8%
Carbs 38.7g 15%
Fibre 3.3g -

Of an adult's reference intake

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Ingredients

250 g unsalted butter , plus extra for greasing
250 g soft light brown sugar
4 tablespoons runny honey
1 pinch of sea salt
100 g mixed nuts , such as hazelnuts and pistachios
150 g mixed dried fruit , such as cranberries, apricots and figs
350 g rolled porridge oats

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Method

Preheat the oven to 150ºC/300ºF/gas 2. Grease and line a rectangular cake tin (roughly 20cm x 30cm).
Place the butter, sugar, honey and salt in a medium pan over a low heat, then allow the butter to melt, stirring occasionally. Meanwhile, roughly chop the nuts and any larger dried fruit, then stir them into the pan along with the oats.
Transfer the mixture to the prepared tin, smoothing it out into an even layer. Place in the hot oven for 35 to 40 minutes, or until golden around the edges. Leave to cool completely, then cut into squares and serve.

FAQs

Why do my flapjacks go hard?

Flapjacks can go hard if the temperature is too high when heating the butter, sugar and syrup mixture on the hob. Instead, keep it on a low heat, stirring occasionally. During baking, rotating the tray in the oven can help them cook more evenly. The oven temperature can also affect the texture, so bake your flapjacks until golden and slightly soft in the middle (bear in mind that they will harden slightly after cooling, too).