Apricot Flapjacks

5 from 1 vote

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 drizzle with white or Milk chocolate. They make the perfect snack for any time of day.

Prep Time10

Cook Time20

Total Time30

Course: Snack

Cuisine: British

Keyword: Apricots, Honey

Servings:

Calories: 276kcal

Author: Lynn

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

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 little flour to the Flapjack mixture helps make them soft and chewy.

Nutrition