- 250g porridge oats
- 160g unsalted butter
- 75g honey
- 70g caster sugar
- 75g raisins
- A couple of spoons of orange peel
- A row of chocolate
Melt the butter, honey and sugar together. To do this use a Bain Marie.
When it is completely melted, add to the oats and raisins and mix well so that all the oats are covered.
Whilst it is cooking, make the "drizzle" - this is done by taking a couple of spoons of icing sugar and adding about 3-4 tablespoons of water. Mix it up and add 3 teaspoons of honey (or more, see what it tastes like).
Drizzle the icing over the top (it should be quite runny and clear) and take the flapjack out of the tin when it is cool - we leave it to cool because it goes solid as it cools; if you try and take it out when it is still hot, it will just break up.
Woopwoop you just made flapjack!