Cranberry, pumpkin seed & caramel flapjacks

Cranberry, pumpkin seed & caramel flapjacks

  • Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 16

Salted butter balances the sweetness of the caramel and dried fruit in this indulgent traybake made from rolled oats

Nutrition: per flapjack
NutrientUnit
kcal318
fat19g
saturates11g
carbs30g
sugars13g
fibre3g
protein5g
salt0.4g
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Ingredients

For the topping

Method

  • STEP 1

    Heat oven to 160C/140C fan/gas 3 and line a 22cm square cake tin with baking parchment. Melt the butter, caramel and sugar in a large saucepan, then tip in the oats and flour. Stir well, making sure every oat is covered in the buttery mixture, then tip into your cake tin and press down firmly with the back of a spoon to level the surface. Bake for 40 mins.

  • STEP 2

    Tip the remaining caramel and butter into a small saucepan, and bubble for 5 mins, stirring continuously, until the mixture turns dark golden brown and thickens a little. When the flapjacks have finished cooking, remove them from the oven and pour over the hot caramel. Leave to cool for 5 mins, then scatter with the seeds, cranberries and chocolate chips. Leave to cool completely in the tin before cutting into squares.

Goes well with

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    Rating: 5 out of 5.11 ratings
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