Thanks to member Helen Turner for this recipe for raisin and honey flapjacks, which makes 10 servings.
125 g (4½ oz) margarine or butter
125 g (4½ oz) demerara sugar
3 tbsp clear honey
50 g (1¾ oz) raisins
1 teaspoon ground mixed spice
200 g (7 oz) rolled oats
Preheat the oven to Gas Mark 5/190ºC/fan oven 170ºC. Line a 20 cm (8 inch) non-stick square baking tin with non-stick baking parchment.
Place the margarine, sugar and honey in a small saucepan and heat gently until dissolved.
Mix in the raisins, mixed spice and rolled oats. Press the mixture into the prepared tin and level with the back of a metal spoon. Bake for 20 minutes.
Mark out 10 fingers while the flapjack is still warm.