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Honeycomb and chocolate flapjack bites

Achieve picnic platter perfection with these honeycomb and chocolate flapjack bites from the Tanner brothers
Flapjack

The Tanner brothers of Barbican Kitchen share their simple recipe for honeycomb and chocolate flapjack bites

www.barbicankitchen.com

Serves    8
Oven temp    180°C
  • Unsalted butter 200g, diced
  • Demerara sugar 200g
  • Clear honey 200g
  • Porridge oats 400g
  • Orange zest 1
  • Raisins or chopped dates 100g
  • Milk chocolate 250g, chopped
  • Crunchie bars 4, chopped

  1. Preheat oven to 180°C and line a 9 x 9 inch square tin with parchment paper.
  2. Take a medium pan and add the butter, sugar and honey. Put on a low-medium heat and stir together until the butter has melted and the sugar has dissolved.
  3. Add the porridge oats, orange zest, raisins and the honey mixture to a large bowl and mix together.
  4. Press down evenly into the lined tin and bake in the oven for 20 minutes until golden and crispy around the edges.
  5. Once baked, remove from the oven and leave to cool in the tin. When cooled, melt the chocolate and pour over the top, then sprinkle over and press in the Crunchie pieces.
  6. Leave to set, then cut into squares and pack up for your picnic.

Supported by

Indy Cafe Cookbook Volume 2

You will need

  • Unsalted butter 200g, diced
  • Demerara sugar 200g
  • Clear honey 200g
  • Porridge oats 400g
  • Orange zest 1
  • Raisins or chopped dates 100g
  • Milk chocolate 250g, chopped
  • Crunchie bars 4, chopped

Method

  1. Preheat oven to 180°C and line a 9 x 9 inch square tin with parchment paper.
  2. Take a medium pan and add the butter, sugar and honey. Put on a low-medium heat and stir together until the butter has melted and the sugar has dissolved.
  3. Add the porridge oats, orange zest, raisins and the honey mixture to a large bowl and mix together.
  4. Press down evenly into the lined tin and bake in the oven for 20 minutes until golden and crispy around the edges.
  5. Once baked, remove from the oven and leave to cool in the tin. When cooled, melt the chocolate and pour over the top, then sprinkle over and press in the Crunchie pieces.
  6. Leave to set, then cut into squares and pack up for your picnic.
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  • Unsalted butter 200g, diced
  • Demerara sugar 200g
  • Clear honey 200g
  • Porridge oats 400g
  • Orange zest 1
  • Raisins or chopped dates 100g
  • Milk chocolate 250g, chopped
  • Crunchie bars 4, chopped

  1. Preheat oven to 180°C and line a 9 x 9 inch square tin with parchment paper.
  2. Take a medium pan and add the butter, sugar and honey. Put on a low-medium heat and stir together until the butter has melted and the sugar has dissolved.
  3. Add the porridge oats, orange zest, raisins and the honey mixture to a large bowl and mix together.
  4. Press down evenly into the lined tin and bake in the oven for 20 minutes until golden and crispy around the edges.
  5. Once baked, remove from the oven and leave to cool in the tin. When cooled, melt the chocolate and pour over the top, then sprinkle over and press in the Crunchie pieces.
  6. Leave to set, then cut into squares and pack up for your picnic.

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