A very old recipe for flapjacks, with added seeds for use on long training cycles and reduced sugar to be suitable for children.
This is originally from a cookbook I used as a kid “Learnabout… Cooking”, published by Ladybird Books in 1977! I still have the book.
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
Gently melt the sugar, Golden Syrup and butter in a large saucepan.
Chop the seeds and nuts in a food processor or with a knife.
Chop the raisins with a knife if necessary
Add seeds, nuts and raisins to the saucepan and mix thoroughly.
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.
