Honey nut flapjacks

Honey nut flapjacks

By
From
Salted Caramel Dreams
Makes
8 flapjacks
Photographer
River Thompson

The day I moved into the railway arch in Deptford, London, with Richard, who runs the BluTop Ice Cream company, there was scant around for breakfast and after an early start I was hungry like the wolf. Enter a haphazard recipe of chewy honeyed flapjacks muddled with crunchy cornflakes, peanuts and salty caramel. Unashamedly, we ate huge hunks with Richard’s cereal milk and marshmallow ice cream.

Ingredients

Quantity Ingredient
175g salted butter, plus extra for greasing
100g soft light brown sugar
55g good-quality honey
1/2 teaspoon sea salt
100g jumbo rolled oats
125g instant oats
55g cornflakes
50g peanuts, lightly crushed
100g Classic salted caramel sauce, warmed to a liquid

Method

  1. Preheat the oven to 160°C. Grease and line a 20 cm square baking tin or silicone mould.
  2. In a medium saucepan, melt the butter with the brown sugar, honey and sea salt, bring to a brief bubble, then remove from the heat. Add both types of oats and stir well, ensuring every oat is sticky and incorporated. Spoon two-thirds of the mix into the prepared tin, form an even layer and compress well with the back of a spoon.
  3. Gently fold the cornflakes and crushed peanuts through the remaining one-third of flapjack mixture and spoon on top of the previous layer. Gently press down, being careful not to over compress.
  4. Drizzle over the liquid salted caramel sauce and bake for 15 minutes or until light golden brown. These can catch easily so keep an eye on them towards the end of cooking.
  5. Leave to cool in the pan. For a clean cut, chill in the fridge for 30 minutes before turning out and slicing.
  6. Store in an airtight container at room temperature for up to 3 days.
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