Honey flapjack with frozen yoghurt

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This simple honey flapjack recipe from Alyn Williams is an easy store-cupboard bake, but has a flavour boost from honey and orange zest. The flapjacks on their own are perfect for picnics or packed lunches, but you could also turn them into a delicious dessert by serving with Williams' easy frozen yoghurt recipe. Keep the flapjacks stored in an airtight container to keep them fresh once baked and cooled.

First published in 2015
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Frozen yoghurt


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
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
Stir thoroughly with a large metal spoon every half an hour for approximately 3 hours until frozen
Preheat the oven to 170°C/gas mark 3. Line a baking tray with greaseproof paper
For the flapjack, melt the butter, honey and sugar together in a saucepan
Add the oats, orange and salt to the pan
Pour the mixture into the baking tray and use a spatula to press flat into the edges
Place in the preheated oven and cook for 20 minutes
Remove from the oven and allow to cool. Turn out and cut into squares on a chopping board
Add a chunk of flapjack to each bowl and top with a dollop of the frozen yoghurt. Serve immediately
First published in 2015

Alyn Williams has worked at some of the very best kitchens in Britain, training for many years under Marcus Wareing and Gordon Ramsay. His plates display his own unique culinary personality – brilliantly accomplished, playful and with remarkable interplay of flavours.

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