Vegan Flapjacks

Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.

Melt the vegan spread (140 g), light brown sugar (140 g) and golden syrup (2 tbsp) in a saucepan over a medium heat. Remove from the heat and stir in the rolled oats (175 g), nuts (75 g) and dried fruit (75 g). Transfer to the tin, packing the mixture in firmly with the back of a spoon.

Bake for 30 - 35 minutes until lightly golden and crisp around the edges. Leave to cool completely in the tin before slicing into squares. Store in an airtight container for up to three days. Start 32m timer