Preheat oven to 180C/gas 4. Line a 20 x 30cm tin with parchment paper.
Place the butter, sugar, and honey in a medium pan, put on a low-medium heat, stir together until the butter has melted and the sugar has dissolved.
Add the porridge oats, and the honey mixture to a large bowl and mix together with the orange zest and raisins.
Press down evenly into the lined tin, and bake in the oven for 20 minutes until baked through, it will start to go golden and crispy around the edges. Remove from the oven and leave to cool in the tin.
When the flapjack has cooled, melt the chocolate and pour over the top, then sprinkle over and press in the chopped chocolate honeycomb bars. Leave to set, then cut into bars or squares.
Mum’s lemon drizzle traybake
Makes Approximately 16 squares
Prep: 10 minutes, plus cooling
Cook: 20 minutes
110g unsalted butter or margarine, softened
170g caster sugar
2 large eggs
Zest of a lemon
4 tbsp milk
170g self-raising flour
Preheat oven to 180C/gas 4. Line a 23cm square tin with parchment paper.
Take a medium bowl and add the butter or margarine and sugar then cream together using an electric hand whisk until pale light and fluffy.
Next gradually whisk in the eggs, lemon zest and milk then sieve and mix in the flour.
Spread mixture in an even layer over the base of the lined tin and bake in the preheated oven for around 20 minutes until golden and risen, to check the cake mix is cooked insert a cocktail stick into the middle of cake if it comes out clean the cake is cooked. Remove from the oven and leave to cool in the tin on a wire rack.
For the icing mix together the icing sugar and lemon juice so you have a runny lemon drizzle then pour over the top of the cooled sponge and leave to set. Cut into squares or bars and serve.
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