Carrot, cranberry and pumpkin seed flapjacks

• butter↗220g g

  plus extra for the tin

• dark brown soft sugar↗170g g
• golden syrup↗50g g

  plus extra for drizzling

• porridge oats↗300g g
• pumpkin seeds↗5 tbsp tbsp
• dried cranberries↗75g g
• carrot↗1 large

  (about 150g), coarsely grated

• festive sprinkles↗

  of your choice, to decorate (optional)

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20 x 5cm deep baking tray and line with with baking parchment. Tip the butter, sugar and golden syrup into a large pan and melt over a medium heat, stirring frequently until the mixture comes to a rolling boil. Add the oats, pumpkin seeds, cranberries and carrot, and stir until well-combined. Tip into the baking tray and smooth the surface with the back of a wooden spoon so it reaches the edges of the tray.

2. 2

   Bake for 25 mins until lightly golden. Leave to cool for 5 mins, then cut into 14 even-sized rectangles and leave to cool completely in the tray. Once cool, store in an airtight container for up to two weeks. Best eaten within five days. To serve, drizzle with extra golden syrup and top with festive sprinkles, if using.