Flapjacks remind me of my brother Mark. He loved them, I remember making them in my home economics class at school when he almost ate the whole trayful. Don't be tempted to leave out the chilling stage as this helps to firm the butter and sugar giving you nice firm flapjacks.
220g unsalted butter
175g soft light brown sugar
150g golden syrup
40g sesame seeds
150g dried fruits (I used a mix of golden sultanas, raisins and cranberries)
You will also need a 20cm (8 inch) square baking tin lined with baking parchment
Preheat the oven to 160ºC
In a large saucepan, melt the sugar, butter and syrup together over a gentle heat. Turn up the heat and let the mixture bubble and reduce until thick and syrupy.
Combine the oats, fruits and seeds in a large bowl. Pour over the syrup and give a good stir with a wooden spoon.
Bake in the preheated oven for 20-22 minutes or until golden brown and starting to firm at the edges.
Remove from oven and roughly mark out the bars while still warm. Leave to cool in the tin, wrap the whole tin in clingfilm and chill in the fridge for at least 3-4 hours to firm and set completely before serving.