Easter baking is all about simple treats that bring colour, sweetness and a little fun to the table. From egg hunts to afternoon gatherings, it’s the perfect time to share homemade desserts with family and friends.
Ingredients
- 200g Sunshine Sugar caster sugar
- 250g butter
- 5 tbsp honey
- 600g porridge oats
- 200g milk chocolate
- 100g white chocolate
- Mini eggs (for topping)
Method
- Preheat the oven to 180°C (160°C fan) and line a baking tray with baking paper. A 29cm roasting tin works well.
- In a saucepan, add the caster sugar, butter and golden syrup and melt together over a gentle heat.
- Once melted, pour the mixture over the porridge oats and mix until well coated. The mixture shouldn’t be too wet or too dry – add some more oats if needed.
- Pour the mixture into the lined tin, press down firmly and smooth the top.
- Bake for 20–25 minutes, or until the edges start to turn golden. The centre will still feel soft.
- Leave to cool completely.
- Melt the milk chocolate and white chocolate, pour over the flapjacks and gently swirl together.
- Top with mini eggs and place in the fridge until the chocolate sets.