Flapjack bites

MAKES 15 PREP 15 mins

COOK 10 mins EASY

15 paper bun cases

100g butter

100g light muscovado sugar 50g dried apple, chopped 50g ready-to-eat dried apricots,

chopped

50 sultanas or raisins

100g Jordans Chunky

Traditional Porridge Oats 225g Jordans Country Crisp

Chunky Nuts

1 large egg, beaten

1 Heat the oven to 180C/160C fan/ gas 4 and place 15 paper bun cases into a bun tin. In a large saucepan, melt the butter over a low heat, taking care that it doesn’t get too hot. Stir in the sugar, then remove the pan from the heat.

2 Add the apple, apricots, sultanas or raisins, Jordans Country Crisp Chunky Nuts to the pan. Stir in the beaten egg and mix thoroughly to combine.

3 Spoon the mixture into the bun cases and bake for 10-12 mins, until the flapjacks are set and a light golden-brown colour. Leave to cool in the tin before serving. Store in an airtight container and enjoy within one week.