SUGAR FREE FLAPJACKS

SUGAR FREE FLAPJACKS
Great, quick and easy snack for school lunch boxes
Makes: 15
Skill: Medium

Store Locator

Are you looking to purchase this product? Click here to find your local store.

Ingredients

200g unsalted butter
250ml honey
150g chopped dates
400g porridge oats
100g desiccated coconut
(Sesame seeds to sprinkle – optional)

To serve (optional if not using as a school snack!)

2 bananas, sliced
50g/2oz walnut kernels
2 tbsp crème fraïche or yoghurt
2 tbsp runny honey or maple syrup

Step 1

  • Preheat the oven to 180°C/160°C Fan/Gas 4.
  • Use Cake Release on a Wilton individual cavity tin such as Wilton Waffle Dipper or Wilton Square Treat Tin.
  • Or Line a 30 x 20cm tin with baking parchment.

Step 2

  • Put the butter, honey and dates in a saucepan over a low heat.
  • Melt them together, crushing the dates with a wooden spoon so they break up into the butter and honey and go lovely and squidgy.
  • Stir in the oats and coconut together and then mix into the butter mixture. Mix thoroughly.

Step 3

  • Decorate cake. Use spatula and icing to ice cake approximately 3/8 in. thick. On cake top, draw spatula in a curve from one edge to opposite edge to create textured effect. You will use the two end points as a guide for texture lines on cake sides.
  • For cake sides, draw spatula in a curve, moving from one end point to other. Repeat, gradually moving spatula just below previous groove of icing, to bottom of cake.
  • Position plant on top of cake 1 in. near edge of cake from focal point. Use additional icing if needed.

Back to top