Ingredients
- 250 g unsalted butter
- 75 g light soft brown sugar
- 6 tbsp golden syrup (heat the spoon with hot water before using so the syrup slides off more easily)
- Pinch of salt
- 200 g quick-cook oats
- 250 g jumbo rolled oats
- 100 g dried cranberries
- 100 g pumpkin seeds
- 2 grated oranges zest
How to Make It
- Preheat the oven to 180 °C/fan 160 °C/gas 4 and line a 28 x 22 cm baking tin with baking parchment. Melt the butter in a pan with the sugar, syrup and a pinch of salt. Stir well to combine, then take off the heat and stir in the oats, cranberries, pumpkin seeds and orange zest.
- Press evenly into the tin and bake for 25 minutes until set and golden. Mark out into squares soon after you remove the tin from the oven, before allowing the flapjacks to cool completely in the tin.