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Apricot & Marmalade Flapjacks

When it comes to weekend bakes, few are as easy – or foolproof – as flapjacks. We love this fruity twist on the classic recipe, which also incorporates pumpkin seeds for extra crunch.
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Serves
Makes 16
Total Time
40 Minutes
Ingredients
100g of butter
100g of caster sugar
50g of golden syrup
4 tbsp of marmalade (100g)
225g of oats
100g of Crazy Jack Traditional Dried Apricots, chopped
50g of Crazy Jack Sultanas
3 tbsp of Crazy Jack Pumpkin Seeds (35g)
Method
Step 1

Preheat the oven to 180°C, gas mark 4. Grease and line a 20cm square tin.

Step 2

Place the butter, sugar, syrup and 2 tbsp of marmalade in a large saucepan and heat until melted and bubbling. Off the heat, stir in the oats, apricots, sultanas and pumpkin seeds.

Step 3

Pour into the tin and spread out into an even layer. Bake for 20-25 minutes until golden. Allow to cool before removing from the tin.

Step 4

Warm the remaining marmalade and brush over the flapjacks before cutting into 16 pieces.

Cooks tip: Great for lunch boxes or a tea time treat. These will keep for 3-4 days .
 
Recipe courtesy of CrazyJack.co.uk

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