Rudolph’s carrot flapjacks

Ingredients

• 200 g butter 
• 100 g golden syrup 
• 50 g brown sugar light soft
• 300 g oats 
• 2  carrots grated
• 1  orange zest 
• 100 g apricots chopped
• 1 tsp cinnamon 
• 50 g pumpkin seeds 

Equipment

• frying pan
• oven

Directions

1. Heat oven to 160C/140C fan/gas
2. Line an 18cm square baking tin with greaseproof paper. Melt butter, golden syrup and sugar in a large pan.
3. Mix in rolled oats, carrots, orange zest, apricots, cinnamon and pumpkin seeds. Stir everything well, then pack into the prepared tin, pushing down firmly.
4. Bake for 40-45 mins, then cool in the tin before slicing into 16 squares.