Cranberry and Pumpkin Seed Flapjack
Makes 24 or 36 pieces
- 250g (9oz) butter
- 250g (9oz) light brown sugar
- 250g (9oz) golden syrup
- 500g (1lb 1oz) rolled oats
- 85g (3oz) dried cranberries
- 115g (4oz) pumpkin seeds
- Grated rind of 1 orange
Melt the butter, sugar and syrup in a large pan. Remove from the heat and stir in the oats, cranberries, pumpkin seeds and orange zest. Place onto a large baking tray lined with Bake-O-Glide, press the mixture down.
2 oven AGA: Slide the baking tray onto the grid shelf on second runners down. Cook until golden, about 20 minutes. Turn the tray after 12 minutes.
3 and 4 oven AGA: Slide the baking tray ontp the grid shelf on the floor of Baking Oven. Cook until golden, about 20 minutes. Turn the tray after 12 minutes.
Mark into squares, whilst hot. Allow to cool completely. Then remove from the baking tray and Bake-O-Glide then cut into squares.
Rayburn cooking: Cook at 180°C (250°F), Gas Mark 4 for about 20 minutes, until golden.
Conventional cooking: Cook at 180°C (350°F), Fan Oven 160°C or Gas Mark 4 for about 20 minutes, until golden.
Tip: The flapjack mixture can be made several hours before cooking.