Try something new this week

  1. Preheat the oven to gas 4, 180°C, fan 160°C.
  2. Line a 20cm square baking tin with non-stick baking paper.
  3. Put 90g salted butter, 90g golden syrup and 90g light muscovado sugar into a medium pan
  4. Heat gently over a medium-low heat, stirring occasionally, until the sugar has dissolved.
  5. Remove from the heat.
  6. Stir in 50g sunflower seeds, 25g sesame seeds, 75g finely chopped dried apricots and 75g sultanas
  7. Press the mixture into the tin. Cook for 20 mins until golden brown.
  8. Mark the flapjack into 16 squares while still hot.
  9. Cool slightly, then turn the flapjack out onto a chopping board.
  10. Cut into squares and leave to cool.

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