Honey & Ginger Pumpkin Seed Flapjacks

 

Ingredients

• 125g (4 1/2oz) butter or margarine
  125g (4 ½ oz) clear honey
  75g (3oz) light brown sugar
  225g (8oz) porridge oats
  50g (2oz) pumpkin seeds
  50g (2oz) Dr. Oetker Crystallised Ginger
  

Method

1. Preheat the oven to 180 C/ 350 F/ Gas Mark 4. Grease and line an 18 x 28cm (7 x 11 inch) baking tin. Gently melt the butter or margarine with the honey and sugar in a saucepan. Remove from the heat and stir in the remaining ingredients.
2. Spoon into the prepared tin and smooth over the top. Bake for about 30 minutes until lightly golden and set. Cool for 2 minutes then cut into 12 fingers. Cool completely before removing from the tin.

Makes: 12