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Honey flapjack with frozen yoghurt

Honey flapjack with frozen yoghurt

Honey flapjack with frozen yoghurt

PT50M

PT3H

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1
For the frozen yoghurt, bring the water and sugar to the boil in a pan, whisking continuously until dissolved to form a syrup. Pour into a bowl and leave to cool
  • 150ml of water, cold
  • 150g of caster sugar
2
Mix together the yoghurt, honey and crème fraîche in a bowl. Whisk in the syrup and pass through a strainer into a plastic bowl. Place in the freezer
  • 250g of low fat natural yoghurt, strained
  • 250g of half fat crème fraîche
  • 90g of clear honey
3
Stir thoroughly with a large metal spoon every half an hour for approximately 3 hours until frozen
4
Preheat the oven to 170°C/gas mark 3. Line a baking tray with greaseproof paper
5
For the flapjack, melt the butter, honey and sugar together in a saucepan
  • 75g of butter
  • 75g of honey
  • 75g of Demerara sugar
6
Add the oats, orange and salt to the pan
  • 150g of oats
  • 1 tbsp of orange zest
  • 1 pinch of salt
7
Pour the mixture into the baking tray and use a spatula to press flat into the edges
8
Place in the preheated oven and cook for 20 minutes
9
Remove from the oven and allow to cool. Turn out and cut into squares on a chopping board
10
Add a chunk of flapjack to each bowl and top with a dollop of the frozen yoghurt. Serve immediately

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Ingredients

Metric

Imperial

Flapjacks

Frozen yoghurt

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Honey flapjack with frozen yoghurt

 
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