Fruity Flapjack


Fruity Flapjack

Makes 9-12 flapjacks. 


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


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:

Taylor Pro Touchless TARE Digital Dual 5.5Kg Kitchen Scale

Colourworks Brights Red Silicone-Headed Kitchen Spoon with Long Handle

MasterClass Cast Aluminium 4 Litre Casserole Dish

MasterClass Smart Ceramic 24 x 22cm Heavy-Duty Stackable Square Baking Tin