these classic chewy flapjacks are studded with crunchy seeds, juicy apricots and sultanas – ideal for snacking on-the-move or for an after-faculty treat
Preheat the oven to gas 4, 180°C, fan 160°C. Line a 20cm square baking tin with nonstick baking paper.
positioned the butter, golden syrup and sugar right into a medium pan over a medium-low heat. warmness lightly, stirring every so often, until the sugar has dissolved. get rid of from the heat and stir in all of the final components.
Press the mixture into the tin. cook for 20 mins until golden brown. Mark the flapjack into sixteen squares even as nevertheless warm. Cool barely, then turn the flapjack out onto a slicing board. reduce into squares and depart to chill.
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