A buttery, chewy flapjack made with delicious local Atherton honey, rolled oats and juicy raisins.

Makes: 12 pieces
Tin: 20cm square
Preparation: 15 minutes
Baking: 25–30 minutes

Ingredients

• 250g rolled oats

• 125g unsalted butter

• 100g Atherton Wildflower Honey

• 75g light soft brown sugar

• 100g raisins

• 1 tsp vanilla extract

• A pinch of salt

Method

1. Heat the oven to 160°C fan / 180°C conventional / Gas 4. Line the tin with baking parchment, leaving an overhang to help lift out the flapjack.

2. Put the butter, honey and brown sugar into a saucepan. Warm gently, stirring until the butter melts and the mixture is smooth. Avoid boiling.

3. Remove from the heat and stir in the vanilla and salt.

4. Add the oats and raisins. Mix thoroughly until everything is evenly coated.

5. Spoon into the tin and press firmly into an even layer, paying attention to the corners.

6. Bake for 25–30 minutes, until the edges are golden and the centre is still slightly soft. It will firm up as it cools.

7. Leave in the tin for about 20 minutes, then lightly score into 12 pieces. Allow to cool completely before lifting out and cutting.

For a softer, chewy flapjack: check at 25 minutes and avoid overbaking.

Storage: Keep in an airtight container in a cool, dry place for up to 5 days, or freeze for up to 3 months.

Allergens: Contains milk and oats. Check ingredient labels for any additional allergens.