By Louise Oliver
Makes approx 20
150g unsalted butter
125g light brown sugar
4 1/2 tablespoons of honey
500g oats, 150 jumbo porridge oats, 350g pinhead oatmeal
300g apples (roughly 3) peeled, cut and diced into small cubes
½ teaspoon of cinnamon
Preheat the oven to 180C/350F/ Gas mark 4 and butter a 18cm x 29cm swiss roll/brownie tin. Melt the butter with the sugar and honey in a pan over a low heat or in a bowl in the microwave. Put the oats,cinnamon and apple into a large bowl and add the melted butter and sugar mixture. Give all the ingredients a good mix with a spoon. Spoon the oat mixture into the tin and use the back of a spoon or palette knife to spread out the mixture so that it is even. Bake in the oven for around 30 minutes or until the mixture is golden brown but still soft.
Place the tin on a wire rack and cut the flapjacks into squares or bars whilst still hot. Make sure that the flapjacks are completely cold before turning them out from the tin.
Plum and Cinnamon or Pear and ginger. Just replace the apple with plum or pear and alternate the spices.
Cook as method above.