Honey & apricot flapjack
Find great recipes and more at BakingMad.com
SERVES 16
180g (6oz) salted butter, cubed
140g (5oz) Billington’s Light Muscovado Sugar
140g (5oz) Billington’s Light & Mild Honey, plus 2 tbsp to finish
325g (11½oz) rolled oats
125g (4½oz) dried apricots
1 Preheat the oven to 180°C/Gas Mark 4. Grease and line a 20cm (8in) square baking tin with baking parchment.
2 Combine the butter, sugar and honey in a saucepan. Heat gently, stirring until the sugar has dissolved and the butter has melted. Add the oats and chopped apricots and stir well until combined.
3 Pack the mixture into the prepared baking tin and press down with the back of a spoon. Bake in the oven for 25 minutes until golden.
4 Once baked, remove from the oven and leave to cool.
5 Once cool, remove from the tin and cut into squares. For a sticky finish, brush the flapjack with the 2 tbsp honey straight after it comes out of the oven.
Easy scones
Find great recipes and more at BakingMad.com
SERVES 9
50g (1¾oz) unsalted butter
200g (7oz) self-raising white flour, plus extra for dusting
1 tbsp white caster sugar a pinch of salt
Leggete l'articolo completo e molti altri in questo numero di
Bake & Decorate
Opzioni di acquisto di seguito
Se il problema è vostro,
Accesso per leggere subito l'articolo completo.
Singolo numero digitale
September 2020
Questo numero e altri numeri arretrati non sono inclusi in un nuovo
abbonamento. Gli abbonamenti comprendono l'ultimo numero regolare e i nuovi numeri pubblicati durante l'abbonamento. Bake & Decorate