For the cake
250g pack lactose free salted butter
6 tbsp golden syrup
50g golden caster sugar
350g rolled oats
85g gluten free self-raising flour
For the topping
50g salted lactose free butter
25g pumpkin seed
50g dried cranberries
25g lactose/free dark chocolate chips
Heat oven to 160C/140C fan/gas 3 and line a 22cm square cake tin with baking parchment.
Melt the lactose free butter, golden syrup and sugar in a large saucepan, then tip in the oats and gluten free flour.
Stir well, making sure every oat is covered in the buttery mixture, then tip into your cake tin and press down firmly with the back of a spoon to level the surface. Bake for 40 mins.
Tip the remaining lactose free butter into a small saucepan, and bubble for 5 mins, stirring continuously, until the mixture turns dark golden brown and thickens a little.
When the flapjacks have finished cooking, remove them from the oven and pour over the hot caramel.
Leave to cool for 5 mins, then scatter with the seeds, cranberries and lactose free chocolate chips. Leave to cool completely in the tin before cutting into squares.
Recipe adapted from: Good Food