Soft in the middle with slightly crisp edges, these honey flapjacks are the definition of a store-cupboard bake. Makes 12 squares.
Ingredients
- 250g rolled oats
- 150g unsalted butter
- 100g honey
- 75g light brown sugar
- Pinch of salt
Method
- Heat the oven to 180°C (fan 160°C) and line a 20cm square tin.
- Melt the butter, honey, sugar and salt together in a pan over low heat, stirring until smooth. Don't let it boil.
- Remove from the heat and stir in the oats until fully coated.
- Press the mixture firmly and evenly into the tin.
- Bake for 20–25 minutes until golden at the edges (the centre stays soft).
- Cool completely in the tin before cutting into squares — this is what keeps them together.