Cinnamon cashew flapjacks

• butter↗140g 140g

  plus extra for greasing

• light brown soft sugar↗140g 140g
• set honey2 tbsp 2 tbsp
• ground cinnamon↗1 tbsp 1 tbsp
• porridge oats↗140g 140g
• desiccated coconut↗85g 85g
• sesame seeds↗85g 85g
• sunflower seeds↗50g 50g
• plain flour↗1 tbsp 1 tbsp
• cashews↗85g 85g

  or pecans

Step-by-step instructions

1. 1

   Heat oven to 160C/140C fan/gas 3. Grease and line a 20 x 30cm cake tin with baking parchment. Melt the butter in a large non-stick pan, add the sugar, honey and cinnamon, and stir with a wooden spoon over a low heat for 5-10 mins until the sugar dissolves.

2. 2

   Remove from the heat and stir in all the remaining ingredients until well coated in the buttery spice mixture. Tip into the tin and press down to an even layer. Bake for 30-35 mins until golden. Cool for 5 mins, then mark into squares – don’t remove from the tin yet as they won’t hold together until they are cold. Will keep in a sealed container for a couple of days.