Honey & Raisin Chocolate Flapjacks
Some old friends, who I hadn’t seen in a long time were coming to visit and one of them is a flapjack fanatic. I couldn’t disappoint, so flapjacks were what I made and this is how I did it:
- Melted 5oz unsalted butter in a large pan with 2 tbsp honey.
- Stirred in a pinch of salt (Himalayan pink)
- Removed from the heat and added 100g dark chocolate broken into pieces (I used Co-op fair trade 46% rather than my usual G&B or Divine 70%)
- Mixed in 10oz rolled oats, 3oz demerara sugar and 2oz raisins.
- Pressed into a buttered 10″ x 8″ tin
- Scattered my signature sesame seeds over the top and baked at 180C for 17 minutes.
- Left to cool completely then cut into 16 pieces.
These were enjoyed as we sat in Trenant Woods overlooking the West Looe River. Surprisingly, although not fully out, there were more bluebells open on the 16th April than there were when we visited last year on 1st May.