Seedy fruit flapjacks

These crumbly flapjacks will keep for a couple of weeks - well, as long as you are able to resist them, which I think you might find quite difficult.

Course Afternoon tea, Cake

Cuisine International

Keyword easy

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 179kcal

Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Grease and line a 20cm cake tin.
Place 125 g butter, 125 g light muscovado sugar and 2 tablespoon 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 250 g rolled oats, 50 g mixed seeds and 50 g dried apricots. Mix well. Tip into the prepared 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 ;)