These Soft and Chewy Apricot Flapjacks are irresistible. Made with Honey and soft brown sugar they bake for 20 mins. You have the option to decorate with a drizzle of melted white or Milk chocolate. They make the perfect snack for any time of day.
Flapjacks made with Honey and those made with Golden Syrup are sweet and sticky treats that you can make all year round.
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Ingredients and Substitutions
This is just an overview of the ingredients I used, with possible alternatives and why I may have used them. See the recipe card below for a full list of ingredients and quantities.
- Porridge Oats - Avoid using Jumbo Oats as they are too large, will take longer to bake, and could result in very crumbly Flapjacks.
- Chocolate - Although I have shown milk chocolate in this image I decided to use White Chocolate. You can use Milk, Dark or White Chocolate for this recipe.
- Dried Apricots - Make sure they are roughly or finely chopped, but not so large that they create clumps of dried fruit as that could also make the Flapjack bars crumble when baked.
- Soft Brown Sugar - As with most of my Flapjack recipes I love using brown sugar for its nutty taste. But you can use white caster sugar if you wish, but the taste will be slightly different.
- Spelt Flour- For this recipe, I used Spelt Wholemeal flour which I also used in these Flapjacks with Honey (without Golden Syrup). Learn more about different types of flour. You can use Plain white Flour if you wish. Tip: Adding flour helps make Flapjacks soft and chewy.
- Butter - Unsalted. You could use block margarine, but the taste will not be the same.
- Honey - Set or Runny honey is fine. It doesn't matter which you use as it will be melted with the butter and sugar.
- Salt - A pinch of salt is optional.
Step by Step Instructions
Preheat the oven to 180c fan assisted. Grease and line the base and sides of a square baking tin 8 inch (20cm) x 8 inch (20cm) with baking parchment.
Step 1: Melt the butter, sugar, and honey in a large pan over gentle heat until all the sugar and butter have melted.
Step 2: Mix together the Oats, salt (if using), flour and Chopped Apricots in a large bowl, make a well in the centre, and leave to one side.
Step 3: Pour in the melted butter and sugar mixture. Mix until well combined.
Step 4: Spread the Apricot Flapjack mixture evenly and firmly into the prepared tin.
Step 5: Bake in the centre of the oven for 20 minutes or until baked and golden brown in colour. Remove from the oven and leave to cool a little before partially slicing the top into sections. This makes it easier to slice through into bars when the Flapjacks have cooled completely.
Step 6: Only when the Flapjacks are completely cooled should you slice them into individual bars or squares.
Adding a White Chocolate Drizzle
As an optional decoration, and for a luxurious finish, melt some white, milk or Plain Dark chocolate in a heat proof bowl over a pan of simmering water. Drizzle the tops of some of the Apricot Flapjacks with melted chocolate. Serve with a few whole dried or fresh Apricots.
Storage
Store in an airtight container. Serve as a snack, for a packed lunch, for gifting or for charity and bake sales.
Baker's Tips
- Tip 1 - Do not chop the apricots too large or the Flapjacks will be too crumbly when baked.
- Tip 2: Partially slicing the top of the baked Flapjacks into sections will help to slice through into bars much easier when they are completely cooled.
- Tip 3: Adding a small amount of flour helps make Flapjacks soft and chewy.
Frequently Asked Questions
Adding a little flour to the Flapjack mixture helps make them soft and chewy once baked.
More Flapjack Recipes You May Like To Try
After making this recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients.
Recipe
Apricot Flapjacks
Equipment
- 8inch (20cm) x 8inch (20cm) Cake tin
- Baking Parchment
Ingredients
- 170 g butter unsalted
- 100 g soft brown sugar
- 70 g Honey Set or runny
- 225 g Porridge Oats Not jumbo oats
- 50 g Spelt wholemeal Flour or plain white flour
- Pinch of Salt optional
- 170 g Dried Apricots roughly or finely chopped
Decoration ( Optional)
- 50 g White Chocolate drops Milk or Dark Chocolate.
Instructions
- Preheat the oven to 180c fan assisted. Grease and line the base and sides of a square baking tin 8 inch (20cm) x 8 inch (20cm) with baking parchment.
- Melt the butter, sugar, and honey in a large pan over a very gentle heat until all the sugar and butter have melted.170 g butter, 100 g soft brown sugar, 70 g Honey
- Mix together the Oats, salt (if using), flour and Chopped Apricots in a large bowl, make a well in the centre and leave to one side.225 g Porridge Oats, 50 g Spelt wholemeal Flour, Pinch of Salt, 170 g Dried Apricots
- Pour in the melted butter and sugar mixture. Mix until well combined.
- Spread the Apricot Flapjack mixture evenly and firmly into the prepared tin.
- Bake in the centre of the oven for 20 minutes or until baked and golden brown in colour.
- Remove from the oven and leave to cool a little before partially slicing the top into sections. This makes it easier to slice through into bars when the Flapjacks have cooled completely.
- Only when the Flapjacks are completely cooled should you slice them into individual bars or squares.
- As an optional decoration, and for a luxurious finish, melt some white, milk or Plain Dark chocolate in a heat proof bowl over a pan of simmering water. Drizzle the tops of some of the Apricot Flapjacks with melted chocolate. Serve with a few whole dried or fresh Apricots.50 g White Chocolate drops
Notes
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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