Honey Fig Flapjack
Ingredients
Instructions
- You will also need a 8in x 12in cake tin, greased. Preheat the oven to 350F / Gas 4
- Put the butter, sugar and honey in a saucepan over a low heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats, seeds and figs and mix together well.
- Transfer the oat mixture to the prepared cake tin and spread to about 2cm (3/4in) thick. Smooth the surface with the back of a spoon. Bake in the oven for 20-30 minutes, until lightly golden around the edges, but still slightly soft in the middle.
- Let cool in the tin, then cut in to squares (this is one cookie that can't be eaten warm from the oven, it needs to cool so it can solidify). Store in an air tight container or freeze.... or eat them all in one go, it's up to you.
Nutrition & Diet Analysis (per serving)
396
kcal
20% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).