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Phil Vickery's family flapjacks

Phil is putting his spin on a British classic… the flapjack!

With two variations including a recipe coined by his Mum, Phil’s showing you a quick and easy bake on this gloomy bank holiday Monday.

Honey flapjacks

Serves 10-12


200g butter

200g dark muscovado sugar

200g runny honey

400g porridge oats


1. Preheat the oven to 200°C gas 6.

2. Heat the butter, then add the sugar and honey, mix well and dissolve. Add the oats then mix really well.

3. Line a 33cm x 24cm x 3cm deep baking tin with baking parchment and spoon the mixture into nice and evenly.

4. Bake in the preheated oven for 15-20 minutes, do not over cook, they need to be soft.Once cooked, remove and cool, then turn out and cut into small pieces.

Banana pine nut flapjack

Serves 12


100g salted butter

3 level tbsp runny honey

60g light brown sugar

350g porridge oats

50g pine nuts, lightly toasted

½ tsp ground cinnamon

2 large ripe bananas, approx 250g


1. Preheat the oven to 190C gas 5.

2. Place the butter, honey and sugar into a large pan and allow to melt over a medium heat. You can gently warm it in a microwave for 3-4 minutes on medium setting.

3. Line a 23cm shallow square baking tin with parchment.

4. Stir the oats and cinnamon into the melted mixture. Roughly mash the bananas with a fork then add to the oat mix. Spoon into the lined tin, level and press down slightly.

4. Bake in the oven for 20-25 minutes until golden, I tend to slightly undercook or the flapjack can become crunchy.

5. Once cooked remove and gently cut ¾ of the way through into 12 pieces, then leave to cool.

6. Once cooled, finish cutting with a sharp knife.

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