These flapjacks, a twist on a familiar classic, make the perfect snack on a lazy Sunday afternoon. Have one (or two, or three) with a cup of tea or coffee, and enjoy.
100g of Unsalted Butter
2 tablespoons of Honey
200g of Porridge Oats
30g of Dried Papaya
1 tablespoon of Poppyseed
Melt the butter on a stove at medium heat.
Add the honey and stir until the honey and butter have both melted and mixed together into a sweet sauce.
Remove the pan from the heat. Remember to use oven gloves: it might be HOT!
Stir the oats into the mixture. Keep stirring until every oat is coated in the sauce. This may take a little while, but it’s important if you don’t want your flapjacks to be dry.
Add the dried papaya.
Spoon the sticky, oat-y mixture into a greased baking tray. Use the back of a wooden spoon to pat the mixture down. It needs to be compacted, otherwise the flapjacks will be too crumbly.
Sprinkle the poppyseed over the mixture, and place the baking tray in an oven heated to 180°C, or medium on a gas oven.
Bake the flapjacks in the oven for around 20 minutes, or until golden brown. Some ovens work faster than others, so I’d advise checking on them after 15 minutes.
Remove the tray from the oven and leave to cool. When it has cooled, cut the flapjacks into little bite-size pieces, or big slabs: you choose!
Tip: The great thing about flapjacks is you can really adapt them to your taste. Try substituting the papaya and poppyseed for raisins, sunflower seeds, dried cranberries, or chocolate chips. Get creative!
Article by Rose Miyonga
Photograph by Poppy Miyonga