Advertisement
Honey flapjack
- Makes:
8 slices
- Difficulty
Easy
- Ready in
25 min
By Lucy Cufflin
Published 2013
I started using honey in flapjacks when I lived in France because golden syrup was not available. If you use a budget honey then the flavour is not so different from an ordinary flapjack, but if you use a good, strong-flavoured honey then the flavour really shines through.
Ingredients
200 g 125 g 4 tables
Method
- Line the tin with baking parchment.
- Melt the butter, sugar and honey together in a saucepan. Add the salt (if using) and oats and mix well.
- Spoon the mixture into the lined tin and smooth out so it covers the bottom of the tin in an even layer.
Bake for
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe