Berry and Cherry Flapjacks with Roasted Hazelnuts
Replace the berries and cherries with an equal amount of chopped dried apricots or dates, for a change of flavour.
Ingredients:150g unsalted butter, cut into cubes 75g Waitrose Light Brown Muscovado Sugar 3 tbsp clear honey 250g Waitrose Rolled Porridge Oats 170g pack Forest Feast Dried Berries & Cherries 50g Waitrose Roasted Chopped Hazelnuts
- Preheat the oven to 180C/350F/Gas 4. Place the butter, sugar and honey in a medium pan and heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved.
- Remove from the heat and stir in the oats, dried fruit and nuts. Press the mixture into a lightly greased 30cm x 20cm x 4cm rectangular non-stick tin and bake in the oven for 20-25 minutes, until golden brown.
- Allow to cool in the tin for five minutes, then score lightly with a knife into 12 bars. Leave to cool completely in the tin before removing. The flapjacks can be stored in an airtight container for up to four days.