Sticky, gooey treats are hard to beat.
While many flapjacks recipes call for golden syrup we've got one that uses honey - giving it a distinctive flavour which is irresistible. Derived from natural sugars, honey also just has the healthy edge but still gives that comforting stickiness.
Of course, we can't pretend this is a healthy recipe - it does still contain butter, sugar and honey after all - but oats are one of the healthier ingredients. This grain is thought to help lower blood sugar levels, reduce the risk of heart disease and lower cholesterol. So if you follow this recipe you can serve up a healthy-ish treat in 20 minutes! These tasty bites are so mouth-watering that it's tempting to eat the lot! But if you can resist they'll keep well for up to 10 days if you keep them in an air-tight container out of the fridge - though we're betting they don't make it past day three!
To get your flapjacks fill but still feel good about your health we can't recommend highly enough these honey flapjacks. Plus they're super-easy for the kids to have a go at making with you. So set aside an hour for baking, forget the other recipes and instead make a batch of these honey flapjacks.
200 g (7oz) unsalted butter
200g (7oz) demerara sugar
200g (7oz) runny honey
400g (14oz) porridge oats
How to make them:
Preheat the oven to 180 C (160 fan, gas mark 4). Grease and line with greaseproof paper a baking tin 20cm X 30cm (8X12inches).
Melt the butter, sugar and honey in a pan over low heat. Keep stirring until the butter, sugar and honey have all mixed into one golden liquid. Stir in your porridge oats and give it a really good stir to ensure the sugar, honey and butter mix coats all of the oats.
Add the mixture to your baking tin and spread evenly. Use the back of a spoon to gently press it down and work it into the corners.
Bake in the oven for 20 minutes until the mix has firmed up but still remains slightly soft in the centre. Run a knife around the edge of the tin to loosen it and lightly score the top into portions. Leave to cool before removing from the tin and turning out. Cut into squares.
Turn this bake into fruity jacks. Add 50g of dried fruit to the flapjacks recipe above. and stir well into the mix. Cranberries, dried pineapple, desiccated coconut or raisins can all work in this recipe for flapjacks.
You can use recipes for flapjacks but before you remove the cooked bake from the tin add melted chocolate to the top and pop in the fridge to set.
Cora Lydon is a freelance journalist living in Suffolk with her husband and two children. She’s also a children’s book author who loves finding activities and place to inspire her children. Her dining table bears the scars of many craft activities attempts (many unsuccessful).