Fruity Flapjacks

Ingredients: 250g butter, 2 x 15ml spoons of honey, 75g soft brown sugar, 100g SR flour, 100g sesame seeds toasted, 100g desiccated coconut, 150g rolled oats, 200g sultanas or mixed fruits.

To toast the sesame seeds: spread them in a thin layer on a baking tray and put under a pre-heated grill until they turn golden brown. Shake them around once or twice to make sure all sides are toasted. Keep an eye on them all the time and make sure you use oven gloves when removing from the grill.

1. Pre-heat the oven Gas 4 / 180°C. Grease a swiss roll tin.

2. Cut the butter into pieces to help it melt more quickly. Put in a large saucepan and add the honey.

3. Melt over a medium heat until gently bubbling.

4. At this stage, turn off the heat and take the pan back to your work area.

5. Add the sugar and coconut.

6. Add the rolled oats and toasted sesame seeds.

7. Add the dried fruit.

8. Finally, add the flour.

9. Mix thoroughly, but don’t beat or over-mix.

10. Tip the mixture into your prepared tin.

11. Spread evenly and press down firmly with the back of a wet tablespoon.

12. Bake for minutes, Gas 4 / 180°C. Make sure you use oven gloves.

13. When cooked it should be a golden brown colour, but at this stage it will still be quite soft. Flapjack does not go firm until it is cold.

14. Mark out the flapjack into 12 squares but don’t try to cut right through or lift out of the tin until completely cold.