CRANBERRY, PUMPKIN SEED & CARAMEL FLAPJACKS
Salted butter balances the sweetness of the caramel and dried fruit in this indulgent traybake made from rolled oats
Provided by Cassie Best
Categories Afternoon tea, Treat
Time 55m
Yield Makes 16
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3 and line a 22cm square cake tin with baking parchment. Melt the butter, caramel and sugar in a large saucepan, then tip in the oats and flour. Stir well, making sure every oat is covered in the buttery mixture, then tip into your cake tin and press down firmly with the back of a spoon to level the surface. Bake for 40 mins.
- Tip the remaining caramel and butter into a small saucepan, and bubble for 5 mins, stirring continuously, until the mixture turns dark golden brown and thickens a little. When the flapjacks have finished cooking, remove them from the oven and pour over the hot caramel. Leave to cool for 5 mins, then scatter with the seeds, cranberries and chocolate chips. Leave to cool completely in the tin before cutting into squares.
Nutrition Facts : Calories 318 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
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