Ruth's flapjacks
makes 20-24 squares
- 160g
non dairy spread / margarine
- 160g
sugar [soft brown or caster or a mixture]
- 120g
golden syrup
- 260g
porage oats
- 190g
dried fruit, chopped fine – dates, apricots or whatever
- 80g
mixed seeds
- 50g
dessicated coconut
Melt
margarine and sugar, pour over dry ingredients.
Spread
into a baking tray 3cm deep and approx 18 x 28 cm, lined with
nonstick paper
Bake
at 180C for 20-25 mins.