Seed and fruit flapjacks

Prep time: 5 mins | Cook time: 20 mins 
Makes: 12 pieces

INGREDIENTS

100g butter, cubed
50g runny honey
50g brown sugar
100g FreshLife 4 Seed Mix (½ pack)
50g FreshLife Raisins
50g FreshLife Australian Sultanas
150g rolled oats
1 size 8 egg, beaten


METHOD

  • Preheat the oven to 180°C . Line a shallow 20cm square cake tin.

  • Melt the butter, honey and sugar together in a saucepan over a low heat, stirring regularly with a wooden spoon. Take off the heat and stir in the seeds, raisins and sultanas. Let cool. Stir in the oats and egg. Combine well.

  • Spoon into the prepared tin and press using the back of a metal spoon until well flattened. It’s important the oats are well pressed, so that they stay firm enough to cut when baked.

  • Bake for 20 minutes, or until golden and lightly browned around the edges.

  • Score the flapjack into 12 pieces while hot. Leave to cool completely, then cut the flapjack with a sharp knife.

  • Store in an airtight container for up to 3 days.

 
Snacks, Baking, Desserts and Treats, Gifting, LunchboxSuze QuinlanRaisins, Sultanas, 4 Seed Mix