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APRICOT AND SUNFLOWER SEED FLAPJACKS .pdf


Original filename: APRICOT AND SUNFLOWER SEED FLAPJACKS.pdf
Author: Laura Sykes

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APRICOT AND SUNFLOWER SEED FLAPJACKS (FOR 20 PORTIONS)
INGREDIENTS







500G PORRIDGE OATS
250G BUTTER
250G LIGHT BROWN SUGAR
6-8 TABLESPOON GOLDENS SYRUP
200G SULPHUR DIOXIDE FREE DRIED APRICOTS
425G SUNFLOWER SEEDS

METHOD
MELT THE BUTTER AND MIX THE SUGAR UNTIL SUGAR IS HALF DISSOLVED
ADD ALL OTHER INGREDIENTS AND MIX WELL
COVER TRAY WITH THE PARCHMENT PAPER, SPOON IN MIX AND SPREAD EVENLY AND PRESSING
FIRMLY
OVEN TEMP 160 FAN – ELECTRIC 170 FOR 25/30 MINUTES - AFTER 20 MINUTES RAISE TEMPRETURE
FOR 5/10 MINUTES UNTIL GOLDREN BROWN
LEAVE TO COOL COVERED WITH A DAMP TEA TOWEL AND THEN INTO THE FRIDGE FOR 30 MINUTES
CUT INTO 20 SQUARES
ENJOY!


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