Recipe: Apricot and Almond Flapjacks
I started making these towards the end of the summer and they have quickly become something of a favourite in our household. Easy to make, reasonably healthy and very tasty, they are perfect at any time of the day. The buttery, oaty loveliness of a flapjack is made even more special with the addition of dried fruits and nuts.
Apricot and Almond Flapjacks
Ingredients
225g salted butter
65g brown sugar
4 tbsps honey
350g oats
Handful of dried apricots, finely chopped (approx 80g)
Handful of flaked almonds
Method:
Pre-heat the oven to 180 degrees celsius.
Line a medium-sized shallow baking tray with baking paper.
Measure out the porridge oats into a large bowl.
Take a good handful of dried apricots - it can be any dried fruit, by the way: sultanas, dates, whatever you fancy - chop them into small chunks and mix these in with the oats and good handful of flaked almonds. This is all to taste - if you like a fruity flapjack, the just add a little more fruit.
In a saucepan, melt the butter, sugar and honey and stir until the sugar has dissolved.
Pour the melted butter and sugar mix into the bowl with the oats, fruit and nuts and stir very well until all the oats have been coated in the melted butter.
Spoon the mix into the baking tray and even it out, pressing the oat mix down with the back of a spoon. Sprinkle a layer of flaked almonds on top.
Place in the oven for 15 minutes until the edges just start to turn golden brown.
Allow to cool slightly before cutting into squares. The flapjacks will be very crumbly while they are still warm, so best to leave them until they cool down a little before trying to eat them!
