Flapjack
This is possibly the best flapjack recipe in the world. We take no credit for it, we mooched it from a friend - thanks Karen! It's not a cripsy flapjack, nor a gooey one. Just a bit bendy but very, very tasty. Yum.
Ingredients (makes 18)
- 300g oats
- 100g mixed pumpkin and sunflower seeds
- 50g desiccated coconut
- 50g plain flour
- 200g butter
- 200g golden syrup
- 150g soft brown sugar
- 150g chopped dried apricots
- 125g crunchy peanut butter
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 160C / 325F / GM3
- Line a Swiss roll tin with baking parchment, leaving some hanging over the edge
- Melt the butter and syrup in a pan.
- Put all the other ingredients in a large bowl.
- Pour over the melted butter and syrup. Mix very well.
- Pour into the Swiss roll tin, press down and bake for 25 minutes. Allow to cool in the tin, remove still in the paper and cut into bars.
Serve with a glass of cold whole milk, tea, coffee or cocoa.