Honey Flapjack Cookies

Honey Flapjack Cookies

Both wheat and dairy free, these little oaty crunchies are completely irresistible. 

Time 25 minutes plus cooling
Calories per cookie 72 Kcal
Fat per cookie 4g of which saturated 0.5g
Makes 30 cookies
Suitable for vegetarians

Porridge oats 125g (4½oz)
Medium oatmeal 50g (2oz)
Light soft brown sugar 110g (4oz)
Heather honey 2 tbsp
Vanilla extract a few drops
Vegetable oil 110ml (3½fl oz)
Egg 1, beaten

1 Preheat the oven to 180°C/Gas 4 and line two large baking trays with baking parchment.

2 Put all the ingredients in a bowl and mix well. Then put heaped teaspoonfuls of the mixture, well spaced apart, on the baking sheets and flatten slightly with the back of the spoon – you should be able to make 30 cookies.

3 Bake for 12–15 minutes until they are a rich golden brown. Leave them to cool for 10 minutes on the baking trays before transferring to wire racks to cool completely.

Cook’s Tip
For the best results, choose a stronger tasting variety of honey and add a teaspoon of cinnamon or ground mixed spice for a different flavour.

A Good Food Fast recipe.

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