Honey lavender flapjack

Honey lavender flapjack

By
From
Lucy's Bakes
Makes
16 bars
Prep
15 mins
Cooking time
15 mins
Photographer
Jacqui Melville

The blend of honey and lavender is quite exceptional. So when your lavender is in flower in the garden, dry a bunch and keep them safe in a jar to try this recipe. I discovered using floral hints in cooking when researching food for a Richard III feast in my hometown of Leicester shortly after his bones were found. I have had lots of fun with flowers since. It is important to use good quality oats (jumbo are great) – the bigger they are the more rustic the flapjack. Very small, cheap oats will give a more cake-like texture.

Ingredients

Quantity Ingredient
200g butter
125g soft light brown or demerara sugar
100g golden syrup
120g clear honey
4 heads dried lavender flowers
300g porridge oats
pinch salt

Method

  1. Preheat the oven to 190°C. Line a 20 x 25 cm shallow baking tin with baking paper.
  2. Melt the butter, sugar, syrup and honey together in a large saucepan.
  3. Remove the lavender flowers from the stems, if necessary, and chop them. Add these to the melted mixture with the oats and salt. Mix well and turn it into the tin. Flatten out and bake for 15 –20 minutes or until it is a deep golden brown all over and a little caramelised around the edges (if not cooked enough, it won’t hold together when cold).
  4. Remove from the oven, leave to cool, then cut into squares or bars. Store in an airtight container for several weeks.

Note

  • This recipe is vegetarian and nut-free.

Tip

  • You can of course omit the lavender and add pumpkin seeds, sour cherries, nuts or whatever you fancy if you think the flowers are a step too far.

What the the testers say

  • CLAIRE VAN DIJK – ‘It was me who suggested using lavender to Lucy as I love it in almost any food – so proud it has made the book! I use a lavender honey rather than our local one and add a few poppy seeds for an extra crunch.’

    JOVANKA BJELIC – ‘I made them just with lavender honey (really delicate flavour). My family did not notice it and just ate them all very quickly. I am now inspired to add unusual flavours to my flapjack, so next I am adding some ground ginger and pieces of crystallised ginger to the mix.’

    JACQUI MELVILLE AND SUZANNE QUINTNER – ‘We loved this and will be adding lavender to future baking recipes.’
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again