- 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
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.
Heat the 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 over a low to medium heat, stirring occasionally.
Put all of the other ingredients into a large bowl and pour over the melted butter and syrup. Mix very well.
Pour the mixture into the Swiss roll tin, press down and bake for 25 minutes.
Allow to cool in the tin, then remove still in the paper and cut into bars.
Serve with a glass of cold whole milk, tea, coffee or cocoa.
River Cottage Veg Every Day! Hugh Fearnley-Whittingstall
Soup for All Occasions New Covent Garden Soup Company
Dough Richard Bertinet
Pig: Cooking with a Passion for Pork Johnnie Mountain