Jenny Flynn, Executive Chef of Faithlegg Hotel has prepared a delicious recipe for you to try – flapjacks!
This recipe is a handy lunchbox treat, and you can add any dried fruit or chocolate chips to this recipe.
Let us know how you get on! From Jenny…
Cranberry, nut and oat flapjacks
Ingredients:
- Coconut grated – 150g
- Sultanas – 100g
- Flahavan’s oats – 665g
- Brown sugar – 440g
- Honey – 200g
- Butter – 300g
- Cranberries dried – 100g
- Chopped mixed nuts – 100g
Method:
- Mix all dry ingredients together. Melt butter and honey and add to dry ingredients.
- Spread over well-greased paper. Bake for 15-20 minutes until golden.
- Slightly cool and cut into portion sizes before it gets too cold.
- This will keep in an airtight container for up to a week.
