A very old recipe for flapjacks, with added seeds for use on long training cycles and reduced sugar to be suitable for children.
I began adding the nuts and seeds because I was bringing the flapjacks on long training cycles. The sugar is reduced as I give these to my young son.
- 100g Caster Sugar (can reduce to 75g)
- 150g Golden Syrup (can reduce to 75g)
- 150g Butter
- 100g Raisins
- 50g Cashew Nuts
- 50g Sunflower seeds
- 50g Pumpkin Seeds
- 300g Porridge oats
Add the porridge oats and mix well.
Put the mixture into a baking tin and press down gently. Bake at 160C (325F) for up to 20 mins. Remove from the oven and let cool for a number of hours, even overnight. Remove the cooled flapjacks from the baking tin and cut into squares.