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Persimon & raspberry flapjacks

 

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

  1. Preheat the oven to gas mark 6 / 200°C and line a baking sheet with greaseproof paper
  2. Prepare the fruit by dicing the persimon and cutting the raspberries in half
  3. Place all the ingredients into a bowl and mix together
  4. Lay the mixture into the tin and place in the oven for 15 minutes
  5. Remove from the oven and leave to cool for another 15 minutes
  6. Cut the flapjack into squares and serve

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