You need: 175g butter, 100g demerera sugar, 4tbsp golden syrup, 275g rolled oats, 50g dried apricots (chopped), 2tbsp pumpkin seeds, 2tbsp sunflower
Preheat the oven to 180ºC (350ºF, Gas Mark 4). Grease and line the base of
an 8in x 9.5in shallow cake tin with baking parchment.
Place the butter, sugar and syrup in a pan and heat gently until the butter has melted and
the sugar dissolved. Remove from the heat and stir in the oats, apricots and seeds.
Put the mixture into the prepared tin and press down firmly with the back of a spoon.
Bake for 20-25 mins until the flapjacks are golden brown around the edges.
Allow to cool in the tin for 10 mins then cut them into 12 squares and leave them to cool completely. Enjoy!