Autumn afternoon tea breaks afford us the opportunity for something cheeky. The bleak weather and impending early darkness prompt us to have a nibble with our cuppa, a bit naughty, like a biccy or a muffin. The weather means those extra calories will burn themselves off, right? Good, so no guilt then…
What also helps is when you sneak in bit of fruit or some seeds, which is how I further justify to myself that I can have 2 slices of flapjack rather than just one.

Honey & Apricot Flapjacks

• 125g butter
• 50g dark muscovado sugar
• 50g light muscovado sugar
• 3 tablespoons of honey
• 1 tablespoon of golden syrup
• 250g rolled porridge oats
• 50g dried apricots, chopped
• Handful of sunflower seeds

Preheat the oven to 180 C or Gas mark 4. Line a baking tin, about 20 x 30cm, with parchment.

In a saucepan, melt the butter over a medium heat. Once melted, add the sugars along with the syrup and honey. Stir well and simmer until the sugar has dissolved, becoming of a caramel consistency. Turn off the heat, mix in the oats and fruit. Turn the mixture out into the lined tin and spread out evenly, around 2cm deep. Scatter the seeds on top, and press in lightly with the back of a spoon.

Bake for 20-30 minutes until browned on top and slightly bubbling around the edges. Cut into portions and allow to cool in the tin before turning out.