Honey Baked Flapjacks

This fruit, nut, coconut and honey combination works well and is a good alternative if you want to bake without using refined sugars.The results aren't as greasy as traditional flapjacks can be and they certainly

disappear from the kitchen as quickly as usual! This mixture doesn't seem to compress down as much when I put it in the pan.

Family verdict:
Harry & Robbie: 'Very good. Thicker than usual. A bit crumbly.'

Time needed: 10 minutes preparation + 20 minutes baking.

Makes: 16 small or 8 large flapjacks

INGREDIENTS

400g porridge oats
200g butter
250g runny honey
150g dried fruit
70g walnut pieces
30g coconut flakes, chopped, or unsweetened, dried coconut.

METHOD

1. Heat the oven to 170 C/gas mark 4. Grease a 20cm square or similar sized baking tin thoroughly.
2. Put the butter and honey into a small saucepan and melt it over a low heat. Stir until both are well combined.
3. Break the walnut pieces into smallish pieces.( I usually put the nuts in a plastic bag and bash then a few times with the end of a small rolling pin).
4. Combine the oats, dried fruit, coconut and walnuts into a large bowl. Add the butter and honey mixture and stir until well combined.
5. Put the flapjack mixture into the baking tine and smooth it out, pressing it down with the back of a metal spoon.
6. Bake for approximately 20 minutes, depending upon the oven you are using. The top of the flapjacks should brown but not burn.
7. Remove from the oven and, using a sharp knife, score the cooked mixture into the desired number of flapjacks. Leave in the tine to cool completely.
8. When the flapjacks are cold, cut along the scored lines again and remove the flapjacks from the tin. They will keep for several days in an airtight tine, assuming they last that long!