50gdried apricotschopped, dried cranberries or sultanas
Preheat the oven to 180℃/170℃ fan/gas mark 4. Place the butter, sugar and golden syrup in a large saucepan and heat gently over a low heat. Stir until the the butter has melted and combined with the sugar.
Add the oats, seeds and dried fruit. Mix well. Tip into a greased and lined 20cm square cake tin and press level with the back of a spoon.
Bake for 25-30 minutes until golden. Remove from the oven and mark into squares.
Allow to cool slightly. Remove from the tin and cut into squares before the flapjacks have cooled completely.
Flapjacks will keep in an airtight container for up to 2 weeks, but not in my house ;)