What up homefrys… yup. I’m still struggling with the photo dilemma so I thought I’d revive another favorite post of mine! This one has got a lot of views since I posted in back in 2013 so I thought I’d give it a revamp and a reshare.
I’d never made flapjacks before making these so I wasn’t really sure what to expect but HOLY SHIT these are good. I’ve made these countless times since and they always go down a hit. Who doesn’t like flapjacks?! Oh, and the ingredients are minimal which is a bonus – it’s such a pain having to weigh out loads of ingredients, don’t you think?
200g unsalted butter
200g demerara sugar
200g honey
400g porridge oats
You can also add raisins, cherries or things like dessicated coconut to these if you want, but I tend to stick to plain honey ones. It’s best to use a tin thats approximately 20cm square but if you don’t have one that small if doesn’t matter too much; the mixture sticks together well so just don’t spread it over the entire tin and you’ll be fine! And as always make sure the tin you use is greased and lined and your oven is preheated to 180C/360F/GM4.
Not only does this recipe have a short shopping list but it doesn’t take up much of your time either! To begin with you need to heat the butter, honey and sugar in a saucepan until all the butter has melted and the sugar has dissolved and then add in your oats and any fruit if you’re using it.
Transfer the oat mixture into your tin and spread/mould it so it’s about 2cm thick. Bake in the oven for about 15-20 minutes until your slab’s nice and golden around the edges but still a little soft in the middle… just bake until baked. Let the slab cool in the tin for about 10 minutes and then cut into squares… Done!
Even though the photo is awful quality they still look good don’t they? I’d love a square or three with a cup of tea right about now. We have a co-op not even 2 minutes walk away so I may have to go and pick up the ingredients – they’re calling my name!