Ingredients
- 250g butter, in pieces
- 225g caster sugar
- 195g golden syrup
- 50g seeds and dried fruit (e.g. pumpkin seeds and raisins)
- 400g porridge oats
Method
Grease a baking tin measuring 20 x 28cm. Pre-heat oven to 180 C fan.
Place the butter, sugar and syrup in a heavy-based saucepan. Stir over a moderate heat until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the oats, until evenly coated. Stir the pumpkin seeds and raisins into the mixture.
Turn the mixture into the prepared tin and level the surface. Make sure no seeds or raisins are poking out of the top – if they are push them down into the flapjack mixture. Put into the oven, and immediately turn the temperature down to 160 C Fan. Bake for 25 minutes until deep golden around the edges.
Leave in the tin until almost cold. Turn out onto a board and cut into evenly sized pieces. Store in an airtight container.