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Flapjacks recipe

Flapjacks are very popular on our cake table particularly for cyclists as they are full of energy fuelling rolled oats, dried fruit and seeds – also perfect for picnics and packed lunches.

When we first decided to make them for Wrights it took a lot of time to perfect the recipe. We didn’t want them to be too hard, too soft – they had to cut well and be packed full of seeds, nuts and fruit.

We use rolled oats from Emma the lovely miller at St Dogmaels' Y Felin mill near Cardigan. She also supplies us with a lot of our bread flours stone ground by her at the beautiful mill her father has lovingly restored. It is well worth a visit to view the stone and wheel in action along with the idyllic mill pond just alongside St Dogmaels Tuesday morning market.

  • 150g pecans
  • 100g dried apricots
  • 100g dates
  • 100g dried cranberries
  • 100g sultana
  • 100g raisins
The dried fruit can be varied so use whatever you have in the back of your store cupboard
  • 500g rolled oats
  • 100g desiccated coconut
  • 200g mixed seeds, we use poppy, pumpkin or sesame or a combination
  • 350g butter
  • 300g light muscovado sugar
  • 250g golden syrup

Melt the golden syrup along with the sugar and butter in a saucepan stirring until all the sugar is dissolved, take off the heat and add all the dry ingredients, the fruit and nuts chopped into small pieces.

Press firmly into a lined flat tin and bake at 180 for 30mins, once out of the oven leave to cool in the tin and then divide into squares.

They'll keep for around a week in an airtight tin.