Flapjack is one of the simplest baking recipes, these golden squares can be rustled up in minutes with a few store cupboard staples. They are also the perfect treats to bake with children as they are quick and easy. Flapjack is also forgiving when it comes to measuring the ingredients with accuracy.
The basic recipe has only four ingredients but it is easily tailored to individual tastes with the addition of cinnamon, dried fruits, desiccated coconut, seeds or chocolate.
Flapjack keeps for around a week in an airtight container (as long as you can keep hands off them for long enough!). It is also possible to freeze flapjack: individually wrap them in clingfilm inside a freezer bag or airtight tub.
The John Julian Mixing Pouring Bowls are ideal for family baking. The four different sizes means that there is a bowl for even the smallest hands.
110g golden syrup
300g rolled oats
30g pumpkin seeds
Preheat the oven to 180c (160c fan) and line a baking tray with baking paper.
Melt the butter in a saucepan over a low heat and once melted, stir in the butter and golden syrup. When they have all dissolved into the butter remove from the heat.
Mix the dry ingredients together in a large bowl. Stir in the melted butter mixture so that the oats are completely covered.
Pour the mixture onto the baking tray and spread evenly, smoothing out with a palette knife or the back of a spoon
Bake in the oven for about 20 minutes, until the edges have turned a light golden colour and the middle is still a little soft.
Leave to cool in the tray before removing and cutting into slices.