50ml honey (add 80-100ml if you prefer a sweeter flapjack)
Pinch of salt
230g porridge oats
2 medium carrots, peeled and grated
1 tsp. cinnamon
Zest of 1 orange or 1 tsp. orange extract
1-2 tsp. mixed spice
3 eggs, lightly beaten
Line a 30 x 20cm baking tin with greaseproof paper.
Pre heat the oven to 180°C/350°F/gas mark 4.
Place the butter, honey and salt in a saucepan, stir until melted and the honey and butter combine together. Remove from the heat and set aside to cool a little. Add the oats, sultanas, grated carrot, cinnamon, orange zest, mixed spice and egg to the butter mixture and combine thoroughly.
Transfer the mixture to the prepared baking tin and press down evenly.
Place in the oven to cook for 20-25 minutes until golden on top. Cook for a little longer for a crunchier flapjack. Allow to cool completely in the tin, however, generally score into squares a few minutes after removing from the oven, before they harden. Then cut properly once cooled.