These flapjacks are delicious and moreish and have a crunchier texture with the addition of mixed seeds. For your perfect flapjack – crunchy or chewy – follow the timings below.
Preheat the oven to 180°C/160°C fan/Gas 4 and line the base and sides of the baking tin with baking paper.
To make it easy to measure golden syrup from a tin, first heat a tablespoon in a mug of boiling water for a minute before using. If you have digital scales, place a small pan on the scales, making sure they are registering zero, and use the hot spoon to scoop the syrup from the tin and into the pan. Re-set the scales to zero and add the demerara sugar and unsalted butter. Set the pan over a low heat to melt the butter and dissolve the sugar. Stir until smooth and remove from the heat.
Mix the porridge oats, mixed seeds, ginger and salt in a mixing bowl. Add the melted butter mixture and stir well to thoroughly combine. Spoon into the prepared tin and press level with the back of a spoon.
Bake on the middle shelf of the oven for 20–25 minutes, until starting to firm, remembering to use the shorter cooking time for more chewy flapjacks and the longer time if you prefer them crisper. The flapjacks will firm up and crisp as they cool.
Remove from the oven and mark the flapjack into squares. Cool in the tin on a wire rack.
Photography: Amanda Heywood © Hodder & Stoughton