Pre-heat the oven to 180°C/350°F/gas mark 4 & melt the butter in a large saucepan over a low heat
125 g unsalted butter
Stir in the sugar and golden syrup and turn off the heat
75 g dark brown sugar, 80 g golden syrup
Stir in the granola and seeds, dried fruits and / or nuts.
225 g granola, 100 g nuts and dried fruits
Line a baking tray roughly 20cm x 20cm with baking paper or a reusable oven liner and tip the mixture in. Spread it evenly and press the mixture into the tin using the back of a spoon, ensuring you spread right up to the corners. Cook in the oven on the middle shelf for 15 minutes.
After 15 minutes, your flapjacks should be slightly browned around the edges. There will still be some liquid on the surface. This is normal and it will quickly harden once cooled. Remove from the oven and leave to cool. Once cool, cut your granola bars into squares.
Notes
Ingredient Notes
Butter - use unsalted butter for baking
Dark Brown or Muscovado Sugar - this is the best sugar to use in flapjacks as it gives them a nice chewy texture and a slightly caramelized flavour.
Golden Syrup - this binds them together.
Granola - use any granola.
Dried Fruits & Seeds - I use pumpkin seeds, dried cranberries or craisins, and sultanas.
Storage
Store these flapjacks in an airtight container for about one week. If you are in a very warm environment, you may need to store them in the refrigerator. If this makes them too hard, just leave them at room temperature for about one hour.