- Melted 5oz unsalted butter with 2 tbsp runny honey in a large pan.
- To this mixed in: 8oz rolled oats, pinch of salt, 2.5oz demerara sugar, 2oz mixed chopped nuts and 50g of dark chocolate cut into chunks.
- Spread this into a buttered 8'' by 10'' baking tin and baked for 17 mins at 180°C (gas 4).
- Left to go cold then cut into 12 squares.
Again I used my standard flapjack recipe from Gaia's Kitchen and modified it, substituting honey for the syr
up and adding nuts and chocolate. The result was very satisfying - hence the making of a 2nd batch early this morning. Having little chunks of chocolate was a great addition and doing it this way didn't overwhelm the taste of honey. With the 2nd batch I remembered to use my signature sesame seeds sprinkled over the top.