Michael and Rachel's

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Honey Flapjacks

Updated: 05 Oct 2015

Ingredients

  • 100g butter
  • 100g golden caster sugar
  • Few drops lemon juice
  • 2 tbsp honey

  • 200g porridge oats

  • Golden marzipan

  • 50g dark chocolate
  • 1 tsp honey
  • Flaked almonds

Method

  1. Preheat the oven to 160C.
  2. Place the butter, sugar, lemon, and honey in a medium saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugar has dissolved. Take the saucepan off the heat and stir in the oats, combining everything thoroughly.
  3. Spoon into silicon mini muffin cases, or a standard fairy cake tin lined with greaseproof paper 'stirrups'. Makes 12 mini and 6 large.
  4. Bake for about 12-15 minutes until lightly golden brown at the edges. Allow to cool completely before turning out.
  5. Roll 5g pieces of marzipan into rounded ovals, for the bees.
  6. Melt the dark chocolate - either barely melt it, or wait a while for it to start to resolidify so it's not too runny. Using a piping bag with a very fine tip, pipe three stripes onto each bumblebee and two little eyes. Allow to set slightly, then poke in two flaked almonds for wings.
  7. Once the bees have solidified a bit and the flapjacks have been turned out, place the flapjacks upside down to look like hives and pipe a small drop of chocolate on each one. Gently press down the bee and allow to set before transporting.