A delicious variation on our flapjack covered with a fruit compote and a sprinkle of almonds. These are really easy, nice and crunchy and very moreish so restraint is needed
For the Compote Topping
125gr each raspberries and blackberries
1 tbsp honey
2 tbsp water
Add everything to a pot, bring to the boil and reduce to a simmer until the fruit is soft and some of the liquid has reduced. Set aside to cool.
For the Flapjacks
Oven at 180C
500g porridge oats
100gr dried fruit of choice
35gr flaked almonds for top.
Melt the butter and honey together over a gentle heat. Mix the oats with the dried fruit.
Make a well in the middle, add the melted butter honey mix and the water and mix together until all the oats are incorporated. If it is a bit dry, don’t worry just add some more water until it is all mixed in.
Tip into a flat baking tray which has a lip all round, dampen your hands and press the mixture firmly flat, pressing into all the corners.
Top with the fruit compote and sprinkle over the almonds.
Bake for around 20 minutes until golden brown.
Leave to cool for about 5 minutes then cut and leave to cool completely.