My unrefined sugar flapjacks
INGREDIENTS:
200G unsalted butter
250ml honey
150g chopped dates
400g porridge oats
100g desiccated coconut
(You can also add raisins, other dried fruits like chopped cherries and pumpkin, sunflower and seaseme seeds to mix it up a little!).
PREP:
Preheat the oven to 180°C/160°C Fan/Gas 4
Use approx. 30x 20cm tin
Use baking parchment to line tin if you can
DIRECTIONS:
- Melt the butter, honey and dates together in a saucepan on a low heat. Mash the dates a little blend the mixture a little.
- Add the porridge oats and coconuts to a large bowl.
- Stir the melt honey, butter and dates into the oats and coconut ensuring it’s evenly mixed.
- Pour into the baking tin packing it down.
- Bake for 20-25 minutes until golden
- They may seem a little soft to begin with but will firm up.
- Leave to cool in the tin and cut into about 14-16 squares when cool.