- 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.
- 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.
- 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.