An Autumn twist to the flapjack and great to bake with the children over Half Term or for Halloween treats.
- 200g rolled oats
- 100g butter
- 100g runny honey, Raw Balkan Black Locust honey is delicious in flapjacks
- 100g light Muscovado sugar
- Fresh fruit
- We have chosen Bramley apples as a delicious Autumn fruit but you can substitute with raspberries, blueberries or your favourite filling.
- 2 Bramley apples
- 1 dessertspoon of Muscovado sugar
- Lemon juice
- Cold water
- Makes approx. 12 flapjacks
- Heat the oven to 180 C or Gas 4
Make an apple sauce. Peel, core and slice the apples into a saucepan, add a dash of cold water and a dessertspoon of Muscovado sugar and a teaspoon of lemon juice. Cook until the apples are soft but not mushy.
Melt the butter, sugar and honey together in a saucepan, mix and remove from the heat.
Stir in the rolled oats and mix well to combine.
Grease a baking tin with a little butter and line the tin with greaseproof paper.
Add half the oats mixture to the baking tin and flatten. Spread the apple mixture evenly over the top. Add the remaining oats and flatten.
Bake for 15 to 20 minutes or until golden.
Remove from the oven and cool before removing from the tin.
Cut into squares and enjoy!