Cinnamon cashew flapjacks

2 of 5-a-day baking calcium easy baking flap jacks honey flapjack make ahead nutty flapjack oaty flapjack snack spice winter

N/A

Makes 15

Source

Ingredients

140g butter , plus extra for greasing

140g light brown soft sugar

2 tbsp set honey

1 tbsp ground cinnamon

140g porridge oats

85g desiccated coconut

85g sesame seeds

50g sunflower seeds

1 tbsp plain flour

85g cashews or pecans

Method

Heat oven to 160C/140C fan/gas 3. Grease and line a 20 x 30cm cake tin with baking parchment. Melt the butter in a large non-stick pan, add the sugar, honey and cinnamon, and stir with a wooden spoon over a low heat for 5-10 mins until the sugar dissolves.

Remove from the heat and stir in all the remaining ingredients until well coated in the buttery spice mixture. Tip into the tin and press down to an even layer. Bake for 30-35 mins until golden. Cool for 5 mins, then mark into squares – don’t remove from the tin yet as they won’t hold together until they are cold. Will keep in a sealed container for a couple of days.