With the Easter holidays approaching at Sanctuary we thought you might enjoy a time-saving recipe for some mouth-watering flapjacks which are made with honey instead of sugar. These are a great treat for the whole family.
Flapjacks (c.Davina McCall)
200g unsalted butter
250ml honey (approx. 50ml = 3 tablespoons honey)
150g chopped dates
400g porridge oats
100g desiccated coconut
Prehead the oven to 180oC/160oC Fan/Gas 4. Line a 30x20cm tin with baking parchment.
Put the butter, honey and dates in a saucepan over a low heat. Melt them together, crushing the dates with a wooden spoon so they break up into the butter and honey and get all lovely and squidgy. Stir in the oats and coconut and mix thoroughly.
Pack the mixture into the prepared tin and bake for 20-25 minutes until golden brown. The flapjacks will still seem soft at this point, but don’t worry – they’ll firm up once cool.
Remove the tin from the oven and immediately score the surface into about 15 squares. Leave the flapjack to cool in the tin, then cut it into squares.