Honey Flapjack Recipe - Great British Chefs

Dessert
easy
8
50 minutes, plus 3 hours freezing time

PT50M

PT3H

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.

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Ingredients

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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

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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

250g of low fat natural yoghurt, strained
250g of half fat crème fraîche
90g of clear honey

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

75g of butter
75g of honey
75g of Demerara sugar

Add the oats, orange and salt to the pan

150g of oats
1 tbsp of orange zest
1 pinch of salt

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

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Alyn Williams

It is always a pleasing moment when a talented apprentice steps out and succeeds on their own terms. After working as Head Chef at Marcus Wareing at The Berkeley for five years, Alyn Williams has done exactly that; taking over the Westbury in the autumn of 2011 and quickly winning a Michelin star.