Sugar Free Flapjacks

Sugar Free Flapjacks
Great, quick and easy snack for school lunch boxes
Makes: 15
Skill: Medium

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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.

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