Rye and Honey Oat Flapjacks

Wed, 06 Nov 2024 11:00:00 +0000

A good flapjack is one of the great democratic bakes: no creaming, no folding, no fear. You melt, you stir, you press, you bake. This version keeps all of that ease but trades a little of the usual one-note sweetness for something with more backbone. A handful of wholegrain rye flour brings a dark, malty, faintly sour note, and proper honey replaces some of the golden syrup, so the squares taste deep and almost gingerbread-ish rather than simply sugary. They are chewy in the middle, crisp at the edges, and exactly the thing to wrap in paper for a cold walk.

Traybake - Tag - vo.rs

Rye and Honey Oat Flapjacks