Just four ingredients in this recipe for Honey Flapjacks. Four.
And it was so easy to make.
And it has porridge oats in it, so it’s practically a health food. If the other three ingredients weren’t there, I suppose.
Just be careful with the honey and the oats. Little Miss Traybakes made sure that her Winnie the Pooh bear was kept far away from these!
You want to use regular, rolled oats for this recipe. Not the quick cook oats, which would be too small and finely ground. Not the steel cut oats either. They make great porridge, if you have plenty of time. And they’re great sprinkled over the top of Wheaten Bread before you bake it. But they’re no use to you here.
It doesn’t matter too much what sort of sugar you use. I typically use brown sugar in these as I like the extra depth of flavor that you get from brown sugar. But if you only have white sugar, then use that instead.
Now, while these Honey Flapjacks are in the oven, they will get quite bubbly. And when you go to take them out after 20 minutes or so, they may still look very bubbly. Don’t worry about that, just take it out and place it on a wire rack to cool down, it will soon settle down.
This recipe makes quite a thin layer in my usual 8″/20cm square tin, but these are buttery and crunchy and also quite sticky, so I prefer them like this. Also, smaller flapjacks mean you can eat more without feeling guilty. Or is that just me…
- 4 oz or 110g butter
- 6 oz or 175g rolled oats/oatmeal
- 4 oz or 110g sugar
- 2 tbsp honey
- Preheat oven to 350F/180C.
- Line an 8"/20cm square tin with baking parchment.
- Place the butter and honey in a small saucepan over a low heat until melted.
- Stir in the oats and the sugar and mix well.
- Press into the lined tin.
- Bake at 350F/180C for about 20 minutes, until golden. It will still be bubbling when you take it out of the oven, but this calms down quickly.
- Leave to cool and set, then cut into squares and enjoy.