A while back I made these Fig and Pumpkin Seed Bars. Although I really liked the flavour, I didn't like the basic bar recipe. I eventually got around to trying the mixture of dried figs, sour cherries, pumpkin seeds and walnuts in my usual flapjack recipe. This was a big improvement, as my flapjacks are perfect (in my eyes!) - thick and chewy, as I like them. I would like to incorporate some maple syrup in future, although I know from experience that this alters the texture of the flapjack.
This is my basic flapjack recipe, which produces a thick chewy flapjack which isn't at all crumbly.
For these flapjacks I used 90g dried figs, 70g dried sour cherries, 40g pumpkin seeds and 50g walnuts. I chopped the figs, walnuts and dried cherries into smaller pieces, adding the pumpkin seeeds at the end so that only a few were chopped and most remained whole. This could be done in a processor, with brief pulses, but I used a mezzaluna.
100g golden syrup
150g light muscovado sugar
350g rolled (porridge) oats
150g dried fruit, nuts and seeds of choice - chopped where necessary
Fully line a 30 x 20cm x 2.5cm deep (12" x 8" x 1" deep) baking tin with parchment, ensuring that the parchment comes up the sides of the tin, so that none of the flapjack mix will touch the tin. I do this with one piece of paper, pressed and folded into the corners.
Melt the butter, syrup and sugar together, either in a large bowl in the microwave, or in a large saucepan on the hob, on a low heat.
Stir in the oats and dried fruit mix. Mix well until the wet mix is evenly distributed.
Press the mixture into the tin as evenly as possible, then bake at 180C for 25 - 30 minutes until just turning golden. If you prefer a crisper flapjack, bake for a few minutes more.
Remove from oven, allow to cool for 10 minutes then mark into bars. Allow to cool completely before removing bars from the tin.
To make smaller batches, use 2/3 of the quantities given in a 20cm (8") square tin, or half quantities in a 18cm (7") tin.