Baking Heaven


Honey & apricot flapjack


180g (6oz) salted butter, cubed
140g (5oz) Billington’s Light Muscovado Sugar
140g (5oz) Billington’s Light & Mild Honey, plus 2 tbsp to finish
325g (11½oz) rolled oats
125g (4½oz) dried apricots

1 Preheat the oven to 180°C/Gas Mark 4. Grease and line a 20cm (8in) square baking tin with baking parchment.

2 Combine the butter, sugar and honey in a saucepan. Heat gently, stirring until the sugar has dissolved and the butter has melted. Add the oats and chopped apricots and stir well until combined.

3 Pack the mixture into the prepared baking tin and press down with the back of a spoon. Bake in the oven for 25 minutes until golden.

4 Once baked, remove from the oven and leave to cool.

5 Once cool, remove from the tin and cut into squares. For a sticky finish, brush the flapjack with the 2 tbsp honey straight after it comes out of the oven.

Easy scones


50g (1¾oz) unsalted butter200g (7oz) self-raising white flour, plus extra1 tbsp white caster sugar a pinch of salt125ml (4floz) whole milk, plus extra for brushing

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