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.
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
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.