Autumn Flapjacks

A nice recipe to warm the cockles!

I love flapjacks. You can make them really thick and fat and gooey, or thin and crispy. You can add different bits to make them extra soft or crunchy. Here is my version for this time of year. They taste like crunchy, nutty, toffee apples. Yum!

  • 125g Lurpack unsalted spreadable butter
  • 120 ml clear honey
  • 50g dark brown muscovado, soft sugar
  • 25og whole oats (or rolled will do)

A good handful of roasted and crushed hazlenuts

1 grated apple with skin

Slowly melt the butter with the honey and sugar in a largish pan. When it begins to bubble, take it off the heat. Stir in the oats nuts and apple (grate this straight into the mixture).

Scrape this into a buttered, shallow rectangular tin (18 x 28 cm roughly) and smooth it over with a flat knife (wet this first if the mixture insists on sticking to it). If you want thinner ‘biscuitier’ flapjacks, use a slightly bigger tin.

Bake in a warm oven (180 degrees C), gas mark 4 for around 30 mins. Check at 20 mins. It needs to look well browned but can be browner around the edges if you want it to be crunchier. Carrying cooking according to how you want them – or not.

Cool in the tin for a few minutes. First run a knife around the edges then cut into fingers or squares (your preference). Cool completely before removing from the tin. You can eat them before this of course!

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