British Flapjacks

• • 2 1/2 cups (250g) quick-cook rolled oats

• • 1/2 cup (75g) mixed seeds

• • 1/2 cup (75g) dried fruit

• • 1/2 teaspoon kosher salt

• • 1/2 teaspoon cinnamon

• • 1/2 cup (113g) unsalted butter

• • 1/2 cup (107g) brown sugar

• • 1/3 cup (112g) golden syrup

     1. Prepare the pan :

Preheat your oven to 350°F (175°C). Line the bottom and two sides of an 8x8-inch square pan with parchment paper and lightly grease both the pan and parchment.

     2. Mix dry ingredients :

In a large bowl, combine the oats, mixed seeds, dried fruit, salt, and cinnamon.

     3. Melt wet ingredients :

In a medium saucepan, heat the butter, brown sugar, and golden syrup over low heat until the butter melts. Stir until the sugar dissolves and the mixture is smooth, about 30 seconds.

     4. Combine wet and dry :

Pour the melted butter mixture over the oat mixture. Stir thoroughly with a silicone spatula to coat all the dry ingredients evenly.

     5. Shape the flapjacks :

Transfer the mixture to the prepared pan, spreading it evenly. Press it down firmly with a spatula or the bottom of a glass to compact it.

     6. Bake :

Bake for 25-30 minutes, until the edges are golden brown and the center is lightly golden.

     7. Cool and slice :

Allow the flapjacks to cool completely (1-2 hours) before removing them from the pan using the parchment paper. Use a serrated knife to cut into 9 large squares or 16 smaller pieces.

Storage :

Keep the flapjacks in an airtight container at room temperature for up to one week.