Makes 9-12 flapjacks.
Ingredients:
210g golden syrup
100g light brown soft sugar
100g caster sugar
220g butter
100g pumpkin seeds
2 tbsp preserved orange or the zest of one orange if preferred
400g fine rolled porridge oats
100g fresh blueberries
Method:
Pre-heat the oven to 160°C.
Add all of the ingredients into a non-stick pan.
Place the pan over a low heat and stir occasionally until all the butter and sugar has melted and it’s evenly distributed.
Tip the mixture into a 23cm non-stick baking tin, spread out and press down firmly.
Bake for 30-40 minutes until golden.
Leave to cool for 20 minutes then cut into slices.
Products Used:
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