Honey and Ginger Pumpkin Seed Flapjacks.
This yummy and unusual flapjack recipe is quick and easy to do, and tastes great!
125g (4.5oz) Butter.
125g (4.5oz) Clear Honey.
75g (3oz) Light Brown Sugar.
225g (8oz) Porridge Oats.
50g (2oz) Pumpkin Seeds.
50g (2oz) Crystallized Ginger. (This gives them quite a strong ginger punch so if your not a big ginger fan, then I'd omit this ingredient and just make Honey and Pumpkin Seed Flapjacks instead.)
First grease and line a 7x11" baking tray, and pre-heat your oven to 180 degrees (slightly less if your oven is fan assisted.)
In a saucepan, melt the butter over a low heat, with the sugar and the honey. When these are melted together, take the saucepan off the heat and add the rest of the ingredients. Stir together until all of the dry ingredients are mixed well with the butter/honey mixture.
Now spoon your mixture into the prepared tray, and smooth over the top. Place in the centre of your oven and bake for 20 - 30 minutes, or until golden brown.
If I were you I'd keep an eye on them, or else like me, you could end up with them a little crunchier than you'd anticipated!
Once out of the oven, leave to cool for a couple of minutes before cutting into fingers (still in the tray). Then leave to cool completely before removing from the tray and plating up or storing in an air tight container. (They'll keep for about a week.)
And as always...