Trail mix flapjacks
Makes: 24
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Trail mix flapjacks
These flapjacks are packed with goodies, and are perfect to take on a group day out or beach trip.
Makes: 24
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
205Kcal
Fat
11gr
Saturates
6gr
Carbs
22gr
Sugars
12gr
Fibre
2gr
Protein
3gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 60g mixed nuts (such as pecans and pistachios), roughly chopped
- 60g mixed pumpkin and sunflower seeds
- 225g salted butter
- 175g demerara sugar
- 75g golden syrup
- 1 tsp ground ginger
- 2 balls stem ginger, diced
- 100g dried fruit of your choice (such as cranberries and chopped apricots)
- 200g porridge oats (use gluten-free oats if required)
- 150g whole rolled oats (use gluten-free oats if required)
Step by step
To store
Keep the flapjacks in an airtight container for up to 2 weeks.
- Preheat the oven to 180°C, fan 160°C, gas 4. Put the nuts and seeds in a baking tin and toast in the oven for 5-7 minutes while it preheats, until they smell toasty. Remove and set aside.
- Melt the butter in a fairly large saucepan (you’ll be combining the flapjack mixture in it later); use a little of this to brush a 20 x 30cm baking tin then line the base and sides with baking paper. Add the sugar, golden syrup and a good pinch of salt to the pan and cook on a medium heat for 3-4 minutes, stirring occasionally, until the sugar has melted and the mixture is foaming and bubbling up.
- Remove from the heat and stir in the ground and diced ginger, followed by the dried fruit, both types of oats and most of the toasted nuts and seeds, keeping a few back for the top.
- Tip into the tin and spread out roughly then scatter with the reserved nuts and seeds. Press down evenly into the tin. Bake for 20 minutes if you like your flapjacks to be a bit chewy, or 25 minutes if you prefer them crispier.
- Cool in the tin for 10 minutes then mark into squares with a sharp knife while the mixture is partly set but still slightly soft, then leave to finish cooling in the tin. Turn out and cut along the markings to separate the flapjacks.
