Berry and cherry flapjacks with roasted hazelnuts recipe
Cook's tip
Replace the berries and cherries with an equal amount of chopped dried apricots or dates for a change of flavour.
There are more picnic inspired recipes on the Waitrose website at www.waitrose.com/recipes
Ingredients
- 150 g unsalted butter, cut into cubes
- 75 g light brown muscovado sugar
- 3 tbsp clear honey
- 250 g rolled porridge oats
- 170 g pack dried berries and cherries
- 50 g roasted chopped hazelnuts
- 5.3 oz unsalted butter, cut into cubes
- 2.6 oz light brown muscovado sugar
- 3 tbsp clear honey
- 8.8 oz rolled porridge oats
- 6 oz pack dried berries and cherries
- 1.8 oz roasted chopped hazelnuts
- 5.3 oz unsalted butter, cut into cubes
- 2.6 oz light brown muscovado sugar
- 3 tbsp clear honey
- 8.8 oz rolled porridge oats
- 6 oz pack dried berries and cherries
- 1.8 oz roasted chopped hazelnuts
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 25 mins
- Serves: 12
Step-by-step
- Preheat the oven to 180°C/gas mark 4. Place the butter, sugar and honey in a medium 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 30cm x 20cm x 4cm rectangular non-stick tin and bake in the oven for 20-25 minutes, until golden brown.
- Allow to cool in the tin for five minutes, then score lightly with a knife into 12 bars. Leave to cool completely in the tin before removing.
- The flapjacks can be stored in an airtight container for up to four days.
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