Flapjacks

It's time for another Autumny recipe! This time it's flapjacks. Perfect for snacking or a breakfast when you're in a rush.

Honey Seedy Nutty Fruity Flapjacks (rolls off the tongue, doesn't it?)

150g butter

150g honey

150g demerara sugar

pinch of salt

tsp ground cinnamon

250g gluten free oats

150g your choice of a mixture of nuts, seeds, dried fruits or chocolate chips

Preheat the oven to 180°c.

Combine the butter, honey, sugar, salt and cinnamon in a large saucepan and stir gently over a medium heat until the sugar has dissolved. Add the remaining ingredients to a large mixing bowl, and pour over the sugar mixture, stirring until everything is coated and sticky.

Line a 20x30cm brownie tin with greaseproof paper and pour in the mixture. Flatten as much as possible with the back of a metal spoon and then put the tray in the oven for 15-20 minutes (cooking for longer will give a firmer, chewier flapjack).

Remove from the oven and leave to cool slightly before cutting into rectangular slices. Cool completely and gently remove each slice from the tray (you may find it easier to remove the whole thing and peel the paper off afterwards)

Store in an airtight container.