Berry and cherry flapjacks

Ingredients

• Unsalted butter (150g/5oz), cut into cubes
• Brown muscovado sugar (75g/3oz)
• Clear honey (3 tbsp)
• Rolled porridge oats (250g/9oz)
• Mixed dried berries and cherries (170g/6oz)
• Hazelnuts, roasted and chopped (50g/2oz)

Instructions

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Place the butter, sugar and honey in a medium-sized pan and heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved.
2. Remove from the heat and stir in the oats, dried fruit and nuts. Press the mixture into a lightly greased, rectangular, non-stick cake tin (30cm by 20cm, 4cm deep) and bake in the oven for 20-25 minutes, until golden brown.
3. Allow to cool in the tin for five minutes, then score lightly with a knife to make 12 bars. Leave to cool completely in the tin before cutting and removing. The flapjacks can be stored in an airtight container for up to four days.

Benefits

• Suitable for people with sickness or nausea
• Suitable for vegetarians
• Suitable for people with loss of taste or smell
• Quick and simple recipe
• Suitable for people with loss of weight or appetite

Nutritional information

Energy 259kcal; Protein 3g; Total fat 14g (of which saturates 7g); Carbohydrate 33g; Fibre 4g.

Thanks to Waitrose for contributing this recipe.