Scottish Daily Mail
TODAY’S RECIPE: Apple & ginger flapjacks
QUICK, easy and more-ish. Makes: 16.
125g unsalted butter
125g light brown muscovado sugar
250g rolled oats
2 apples, grated
4cm fresh ginger, grated
2 tbsp pumpkin seeds
1 Heat oven to 180c/160c fan/gas 4. Line a 20cm square tin with baking parchment. Melt butter and sugar in a saucepan over a medium heat.
2 Turn off heat and stir in oats, then add the rest of the ingredients, mixing well. Spoon into prepared tin, pressing down firmly with back of a spoon, and bake for 30 minutes.
3 Remove from the oven and leave to cool completely in the tin. Cut into 16 squares. Will keep for up to a week in an airtight container.
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