Pistachio, almond and cranberry flapjack


5 from 1 reviews

To make these flapjacks vegan, substitute the butter for a vegan margarine.



  1. Preheat the oven to 190C/170C/375F/Gas mark 5. Line a 20cm/8” x 30cm/12” baking tray with baking paper.
  2. In a saucepan melt the sugar, butter and golden syrup. Ensure all the sugar crystals have melted. Then add the oats, nuts, cranberries and seeds and stir until everything is coated with the syrup.
  3. Spread the mixture onto the baking tray and press down with the back of a spoon. Bake for 15-20 minutes until golden brown.
  4. Let them cool for 5 minutes and then mark into squares but leave in the tin. When they are still just warm remove to a cooling rack.


Pecans could be used instead of pistachios or almonds
Chopped apricots could replace the cranberries.