When on the go, I sometimes find that I need a little snack, but don’t like to eat the various cereal bars in the supermarket as they are so full of sugar. Here’s my version made with honey, jumbo oats, lemon and dried cranberries. These bars taste delicious and are ‘take anywhere’. I used oats from Pimhill, local runny honey and farmhouse butter.
INGREDIENTS (MAKES 16)
FLAPJACKS
- 175g jumbo oats
- 50g dried cranberries
- 110g honey
- 110g unsalted farmhouse butter
- zest of 2 lemons
ICING
- juice of 1/2 lemon
- 5 tsp icing sugar
TIP: to stop the honey from sticking to the scales when measuring it out, sprinkle a little flour onto the scales/in the scales bowl. Be quick and it should easily slide into the pan! (it doesn’t matter if a little flour goes with the honey)
METHOD:
- preheat the oven to 180°C/356°F/Gas 4
- line a tin (preferably 18cmx18cm but I used 20x20cm) with a reusable baking sheet
- in a pan add the butter, honey and lemon zest and melt on low heat
- in a bowl add the oats and dried cranberries. Stir to evenly distribute the fruit
- add the melted butter mixture to the oats and fruit. Stir until all is fully combined
- pour the mixture into the lined baking tin and press until it is even all over
- bake for 15-20 minutes or until the top is golden brown. Remove from the oven and allow to cool on the tin
- in the meantime make the lemon drizzle. Sieve the icing sugar into a small bowl and squeeze in the lemon juice. Stir until smooth. If it is a little too runny add a teaspoon more sieved icing sugar
- remove the bake from the tin and lightly drizzle over the lemon icing. Cut into 16 pieces
