Pumpkin Seed and Cranberry Flapjacks

Pumpkin Seed and Cranberry Flapjacks

Makes 18 pieces 

  • 125g butter
  • 125g light brown sugar
  • 125g golden syrup
  • 250g rolled oats
  • 60g pumpkin seeds
  • 45g dried cranberries
  • 1 orange, zested

Preparation Time: 8 minutes. Cooking Time: 25 minutes. 

  1. Grease and line a half-sized AGA baking tray or  baking tray sized 20cm x 30cm with baking paper or Bake-O-Glide.
  2. Melt the butter, sugar and syrup in a large saucepan on the simmering plate, hotplate on simmering setting or induction on medium. 
  3. Remove from the heat and stir in the oats, pumpkin seeds, cranberries and orange zest until evenly mixed.
  4. Place mixture in prepared tin and press the mixture down.
  5. Place the baking tray in the oven. CAST OVEN: onto the grid shelf on the floor of the baking oven or oven on B4 setting. FAN OVEN: preheated to B4/160°C/325°F. Cook for about 20 minutes until golden brown. Turn the tray after 12 minutes.
  6. Mark into squares, whilst hot. Allow to cool completely. Then remove from the baking tray, peel off the baking paper and cut into squares.
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