Crunchy flapjack bars recipe
Ingredients
60ml (4tbsp) vegetable oil
90ml (6tbsp) Everyday Value honey
25g (1oz) light Muscovado sugar
150g (6oz) Everyday Value oats
50g (2oz) sunflower seeds
25g (1oz) sesame seeds
25g (1oz) desiccated coconut
50g 2oz) dried apricot pieces, chopped
50g (2oz) Everyday Value sultanas
Put the oil and the Everyday Value honey into a saucepan and heat gently until the honey has melted. Remove from the heat and stir in all the remaining ingredients. Press the mixture into a greased 28cm x 18cm (11" x 7") baking tin and level the top. Cook in the oven for 20-25 minutes at Gas Mark 4, 180°C, 350°F, until the biscuit is golden brown. Mark it into bars while it is still hot. Cool slightly, then cut into slices. Remove from the tin and cool on a wire rack. Store the bars in an airtight container; they will keep for one week.
