Whip up a batch of those chewy, oaty flapjacks, full of nuts, seeds and desiccated coconut – good as a afternoon pick-me-up

• Preparation and cooking time
  • Prep:15 minutes
  • Prepare dinner:40 minutes
• Straightforward
• Makes 15

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Substances

• 140g butter, plus further for greasing
• 140g mild brown gentle sugar
• 2 tbsp set honey
• 1 tbsp floor cinnamon
• 140g porridge oats
• 85g desiccated coconut
• 85g sesame seeds
• 50g sunflower seeds
• 1 tbsp plain flour
• 85g cashews or pecans

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Technique

• STEP 1

  Warmth oven to 160C/140C fan/fuel 3. Grease and line a 20 x 30cm cake tin with baking parchment. Soften the butter in a big non-stick pan, add the sugar, honey and cinnamon, and stir with a picket spoon over a low warmth for 5-10 minutes till the sugar dissolves.

• STEP 2

  Take away from the warmth and stir in all of the remaining components till nicely coated within the buttery spice combination. Tip into the tin and press all the way down to an excellent layer. Bake for 30-35 minutes till golden. Cool for five minutes, then mark into squares – don’t take away from the tin but as they received’t maintain collectively till they’re chilly. Will preserve in a sealed container for a few days.