I love the chewy and rich flavour that this flapjack has to offer. In an attempt to give it a different flavour, I used part brown sugar and part honey. The combination, delicious!
On a very different note, I am now making it easier for everyone to print recipes. This will be a process as each recipe has to be done individually. However, if you scroll to the end of the recipe you will notice a downloadable file that you can print. I will do this to each new recipe I add and will start going back through the archives and making all recipes printable!
2 Cups 200 grams/rolled oats
1 Cup/150 grams butter
1/2 Cup/75 grams brown sugar
1/2 Cup/75 grams honey
Pinch of salt
Preheat your oven to 350 degrees F. Prepare a, 8 inch square baking tin by greasing it and you can line it with parchment paper it you like. Remember to grease the parchment paper lightly if using.
In a medium saucepan over low heat add the butter, brown sugar and honey. Mix to combine and melt slowly. This will take about 2 minutes. Remove from heat.
Add the oats to the butter mixture and stir to combine. Pour the mixture into your prepared and flatten out until the entire surface is covered and it is relatively flat. Bake for approximately 15 – 20 minutes. They should be golden around the edges but still soft in the middle. Careful not to over bake them, or they will crunchy rather than chewy. Remove from oven and set on a cooling rack. The flapjacks will set as they cool. Once cooled completely, cut into 16 squares and transfer to a plate to serve or an airtight container to store.
These can be frozen successfully for several months in the freezer. You can also keep them in a refrigerator up to one week.
Click the downloadable link below to print!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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