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Easy to make Flapjack Recipe

Excellent news for you! Lisa and I, Foodies Across the Pond, are planning our second cookery book. It is due to be published for this Summer. I won’t let too much out of the bag, but it will be rammed with delicious recipes for you try. All for you to use this summer. I am definitely ready for summer!


For those that don’t know about Foodies Across the Pond, where have you been?

Lisa is a great friend and lives in Seattle, USA and we have a mutual love of all thing “Food”. Together we wrote a cookery book for Christmas “12 Menus of Christmas”, six 5star reviews on Amazon! We pop up on YouTube and have lots of other magnificent things planned!!!

Watch this space for all the foodies news.

I am experimenting with recipes at the moment. I love flapjacks but i often find the bought ones too sweet. They are such a great option for a lunch box, or mid morning snack. So here is my recipe for you, a sneaky peak as this might well make it in to the new book!

Recipe for Flapjack

Easy to make
Vegetarian Gluten free

Makes about 12 slices

300g / 12oz rolled oats
200g / 8oz unsalted butter
100g / 4oz soft brown sugar
1 1/2 tablespoons honey (substitute for Golden Syrup if not honey)
The extras:
100g / 4oz roasted chopped hazelnuts
300g / 12oz mixed dried fruit. (we have used 100g / 4oz each of chopped apricots, prunes & raisins).

Grease and line a shallow tin with baking parchment.
Preheat oven to 180’c /
In a saucepan, over a low heat, melt the butter with the sugar and honey.
Place the oats into a large bowl with the fruit and nuts. Stir in the butter mix and stir to coat the oats and fruit in the butter.
Transfer to the tin . Level and press down with the back of a spoon.
Bake in the oven for 15 minutes and then reduce the heat too 150’c and cook for a further 15minutes.
Remove from the oven and while the flapjack is still hot in the tin, mark out the slices with a knife. Then allow to cool in the tin.
Once cold, remove from the tins and slice.

Foodies notes:
If the mix is a little crumbly when cutting, popping the tray in the fridge will help firm up the flapjack even more.
I quite like to pop in some chopped dark chocolate!

Myrtle’s Kitchen News

Our shelves were left empty after Christmas. We are now back with a supply of all of our seasonings which have gone down a storm. There are loads of ideas for recipes and using these seasonings in previous blogs. Scroll back to find these and other great recipe ideas.

All of the Myrtle’s Kitchen seasonings contain Droitwich Brine Salt and the super herb, LEMON MYRTLE and then we blend these with one of six other herbs:

Dill, Oregano, Rosemary, Thyme, Tarragon and Mint.

Use them for cooking or for seasoning when your food is prepared. They really draw out the flavour of your food, elevate the flavour. Unique and a delicious addition to the kitchen. Pretty too!

You just need to pick which one. Not easy, but i recommend starting with one you know you will get lots of use from and then start to experiment with the others.

Purchase from our website and any questions, feel free to DM me.

Lemon Myrtle Seasoning with Dill


Click the above link to buy your supply.

We would love to hear how you use your seasoning, or send us a photo’ of your flapjacks!

Jane x