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.
Servings 16
Calories 179kcal
Equipment
- 20cm square shallow cake tin
Ingredients
- 125 g butter
- 125 g light muscovado sugar
- 2 tablespoon golden syrup
- 250 g rolled oats
- 50 g mixed seeds
- 50 g dried apricots chopped, dried cranberries or sultanas
Instructions
- 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 tbsp 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.
Notes
Flapjacks will keep in an airtight container for up to 2 weeks, but not in my house ;)