Flapjack

1. Melt the butter with the brown sugar and honey over low heat – do not boil, just let it melt together.

2. Take off the heat and stir in the oats and a pinch of salt.

3. Mix thoroughly so every flake is coated.

4. Add the raisins or dried cranberries.

5. Press into a lined tin, pushing down FIRMLY with the back of a spoon – without this it crumbles when cut.

6. Bake at 180°C for 20-22 minutes until golden at the edges. The middle stays soft – that is correct.

Tip: Score into bars while still WARM, but only lift them out once completely cold. The other way round never works.