Serves 8
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
- 100g butter
- 50g caster sugar
- 50ml honey
- 200g oats
- 1 persimon
- 10-15 raspberries
Method
- Preheat the oven to gas mark 6 / 200°C and line a baking sheet with greaseproof paper
- Prepare the fruit by dicing the persimon and cutting the raspberries in half
- Place all the ingredients into a bowl and mix together
- Lay the mixture into the tin and place in the oven for 15 minutes
- Remove from the oven and leave to cool for another 15 minutes
- Cut the flapjack into squares and serve
