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80g brown sugar
60g (2 tbsp) golden syrup
1/2 tsp salt
130g porridge oats
35g chopped dried apple
35g chopped dried apricots
25g dried cranberries
25g pumpkin seeds
2 tbsp sunflower seeds
25g desiccated coconut
In a saucepan, melt together the butter, sugar, golden syrup and salt.
Mix all the dry ingredients together in a bowl and stir in the butter and syrup mixture.
Line and grease a 20cm square baking tin. Spoon the mixture into the tin and press down to level the surface using a potato masher.
Bake in an oven pre-heated to 180ºC for 18 to 20 minutes.
Store flapjacks in the fridge and cut into bars before serving.