Breakfast Flapjacks

750g porridge oats
300gr butter
250gr honey
350ml water

500gr dried fruit of choice

1 tsp each of mixed spice, cinnamon and/or ginger
(optional extras include lemon or orange zest and mixed seeds such as flax seeds pumpkin or sunflower seeds – a couple of handfuls in total.

Oven at 180C

Melt the butter, honey and together in a microwave or over a gentle heat – ensure you don’t boil the mix.

Mix the oats with the dried fruit and spice. Make a well in the middle, add the melted butter honey mix and mix together until all the oats are incorporated.

You should  be able to press it together and it stays together.

If it is a bit dry, don’t worry just add a little more water until it does.

Tip into a flat baking tray lined with parchment, press down and out into the corners and then dampen your hands and press the mixture firmly flat or use another piece of parchment and press it into corners. 

Bake for around 20 minutes until golden brown.  Flip the tray half way.

Press the mix down again with a clean cloth and then let cool for about 10 minutes then cut into 24 portions. I use a pizza wheel and press it down into the mix rather than rolling through which is super for doing the job quickly. Let cool completely before storing.

TIPS

• Your dried fruit works better if it is smaller – large sultanas can cause it to break up

• Line your tin with parchment

• Don’t be afraid to add more water – you should be able to press your mix so it sticks together

• Press it really flat into your tin, use damp hands to press it down or another piece of parchment

• When it comes of the oven the fruit has puffed up and broken through the surface – I use a clean cloth and press it down flat again

• When you are cutting press knife or pizza wheel down all the way along rather than sawing