Alyn Williams' honey flapjack with frozen yogurt recipe

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  • Serves 8
  • 20mins to prepare, 30mins to cook and 3hrs to freeze
  • 353 calories / serving
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(h)honey flapjacks and homemade frozen yogury Great British Chef TESCO

Frozen yogurt is such a refreshing treat, it makes this the perfect snack or dessert for a warm spring or summer’s day. Don’t worry if you haven’t got time to freeze it though – just make the flapjacks and serve with yogurt or cream from the fridge.

Bring 100ml of cold water and sugar to the boil in a pan, constantly stirring until dissolved to form a clear syrup. Pour into a bowl and leave to cool. Be very careful with children around as hot sugar can cause serious burns.

Mix together the honey, yogurt and crème fraîche in a bowl. Whisk in the syrup and pass through a sieve into a plastic bowl or Tupperware. Place in the freezer.

Get the kids to stir the yogurt thoroughly with a large metal spoon every half an hour until frozen (approximately 3 hours).

Preheat the oven to gas 3, 170°C, fan 150°C. Line a baking tray with nonstick baking paper.

Moving on to the flapjacks, melt the butter, honey and sugar together in a medium pan.

Add the oats, orange and salt to the pan.

Pour the mixture into the baking tray and use a spatula to press flat into the edges.

Place in the preheated oven and bake for 20 minutes.

Remove from the oven and allow to cool. Turn out and cut into squares on a chopping board – the kids should be able to do this with a blunt knife.

Add a chunk of flapjack to each bowl and top with a dollop of the frozen yogurt. Serve immediately.

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  • Ingredients

  • For the flapjacks

  • 150g (5oz) oats
  • 75g (3oz) butter
  • 75g (3oz) honey
  • 75g (3oz) Demerara sugar
  • 1tbsp orange zest
  • 1 pinch salt
  • For the frozen yogurt

  • 100g (3½oz) caster sugar
  • 250g (8oz) low fat natural yogurt, strained
  • 250g (8oz) half fat crème fraiche
  • 90g (3¼ oz) clear honey
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  • Energy 1481kj 353kcal 18%
  • Fat 14g 20%
  • Saturates 8.6g 43%
  • Sugars 40g 44%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 51g Protein 4.6g Fibre 1.6g

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