© 2017 by Dartmoor Accommodation, photography courtesy of Jill Pendleton

Rosemary Cottage

North Bovey


TQ13 8RA


Tel: 01647 440322

Mobile: 07974 270863

October 25, 2017

October 25, 2017

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Honey Flapjacks

October 25, 2017

These flapjacks won't hang around too long!



Makes 8-12 slices


Preheat your oven to 180 degrees C/ 350 degrees F or Gas mark 4

In a medium saucepan melt and stir together until smooth

  • 170g/6oz butter

  • 50g/2oz demerara sugar

  • 50g/2oz light brown sugar

  • 25g/1oz honey

  • 25g/1oz golden syrup

Stir in the pan

  • 225g/9oz rolled oats

  • 75-100g/3-4oz chopped dried apricots

  • (1 tsp powdered coriander spice, optional)

Grease  a swiss roll tin (30 x 22cm / 12 x 7 in) or a 20cm/8in square pan with butter, then spread the flapjack mixture evenly. Press lightly with the back of a spoon.

Bake for about 30 mins until lightly browned. Allow to cool on a wire rack still in the tin. Partially cut the slices whilst still warm.

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