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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Ingredients
Metric
Imperial
Flapjacks
- 150g of oats
- 75g of butter
- 75g of honey
- 75g of Demerara sugar
- 1 tbsp of orange zest
- 1 pinch of salt
Frozen yoghurt
- 100ml of water, cold
- 100g of caster sugar
- 250g of low fat natural yoghurt, strained
- 250g of half fat crème fraîche
- 90g of clear honey
SAVE RECIPE
Method
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
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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