- 150g Unsalted butter
- 75g Muscovado sugar
- 3 tbsp Clear honey
- 250g Porridge oats
- 150g Mixed dried berries and cherries
- 50g Hazelnuts, roasted and chopped
Preheat the oven to 180°C
Place the butter, sugar and honey in a medium-sized pan and heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved.
Remove from the heat and stir in the oats, dried fruit and nuts. Press the mixture into a lightly greased, rectangular, non-stick cake tin 20cm, 4cm deep) and bake in the oven for 15-20 minutes, or until golden brown.
Allow to cool in the tin for five minutes, then score lightly with a knife to make 12 bars. Leave to cool completely in the tin before cutting and removing. The flapjacks can be stored in an airtight container for up to four days.