Honey Fig Flapjack

• 3.5 ounces Unsalted Butter
• 3.5 ounces Brown Sugar
• 3.5 ounces honey
• 7 ounces oatmeal - the kind that cook in 3 to 5 mins
• 1.5 ounces Dried Mission figs, chopped
• 1.5 ounces sunflower seeeds

1. You will also need a 8in x 12in cake tin, greased. Preheat the oven to 350F / Gas 4
2. Put the butter, sugar and honey in a saucepan over a low heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats, seeds and figs and mix together well.
3. Transfer the oat mixture to the prepared cake tin and spread to about 2cm (3/4in) thick. Smooth the surface with the back of a spoon. Bake in the oven for 20-30 minutes, until lightly golden around the edges, but still slightly soft in the middle.
4. Let cool in the tin, then cut in to squares (this is one cookie that can't be eaten warm from the oven, it needs to cool so it can solidify).rnStore in an air tight container or freeze.... or eat them all in one go, it's up to you.

butter, brown sugar, honey, mission figs, sunflower seeeds

Taken from food52.com/recipes/3687-honey-fig-flapjack (may not work)