On February 26, 2019
By Rebecca Field
We have some favourite traybake recipes: some are actually baked and others are no-bake specials. This multi-seed flapjack is one of the best as it sticks together perfectly. We tend to make it in much bigger batches than described in the recipe.
We used to bake this flapjack for a cafe in Aberlour while they were getting started and finding their feet. It was popular there as well.
“That’s brilliant. Your flapjacks were one of the highlights during my first Scottish winter trip. 
” – Thomas Schehr, after his visit with us on our Classic Winter Cairngorms walking holiday.
Multi-seed Flapjack
1/2 cup butter
1/2 cup brown sugar
4 tbsp golden syrup
2 cups rolled oats
1/4 cup red currants
1/4 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup sesame seeds
Method
Melt butter, sugar and syrup in a pan.
Mix dry ingredients together in a bowl.
Pour melted butter mixture on dry ingredients and mix well.
Transfer to lined baking tray. Smoothe mixture and bake at 150oC for 20 – 30 mins, until golden brown.
Remove from oven and cut while warm.
