Monday, April 4, 2011


Quick to whip up, blooming gorgeous to look at, and irresistibly scrumptious to eat.


makes about 20


150g salted butter
5 large tbsps set honey
80g golden caster sugar
250g jumbo porridge oats
100g raspberries
50g toasted flaked almonds

dried rose petals to decorate

Preheat the oven to 200˚C/400˚F/Gas mark 6.

Line a small, shallow baking tray with baking parchment and set aside.

Melt the butter, honey and sugar in a large saucepan over a medium heat. Reduce the heat to very low and gently stir in the oats. Remove from the heat and add the raspberries. Stir them through. You want them to break up slightly so the flavour melts through the oats. Mix in the almonds.

Spread the oat mix onto the to baking parchment and pat it down so that the oats are compact. Place in the hot oven for 15 minutes, or until the flapjacks are golden brown. If the edges start to burn, don't panic! Trim them off and sprinkle over natural yogurt, or use in a crumble topping.

Slice the jacks with a sharp knife as soon as they come out of the oven so they are soft to cut, then leave them to cool on a wire rack.

Very good with a pot of tea, or if you are picnicking in the park, they taste even better alongside a cheeky bottle of elderflower cider!

1 comment:

  1. These are the prettiest flapjacks ever!