Flapjacks are my ultimate comfort food! They always remind me of Primary school and the hot dinners we used to have, eating them now bring back a lot of memories!
There’s something about this recipe, as they come out so chewy and gooey, but they are ridiculously easy to make. Perfect for little ones to make!
- 200g unsalted butter
- 200g demerara sugar
- 200g honey
- 400g porridge oats
- 50g nuts, dried fruits or glacé ginger, chopped or desiccated coconut (optional)
- 100g of marshmallows (optional)
- You will also need a 20cm x 30cm (8in x 12in) cake tin, greased
- Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. At this stage, add the marshmallow and chopped fruits, if you choose to use them, and mix well.
- Transfer the oat mixture to the prepared cake tin and spread to about 2cm (¾in) thick. Smooth the surface with the back of a spoon.
- Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares.
At this stage, I tend to either melt some chocolate and dip half the flapjack into it, or drizzle the chocolate over the top – just for a little added sweetness.
And that is it – I told you it was simple!