• Sarah L Samuels

Apricot & Almond Flapjack

This is yet another version of my popular flapjack recipe. This time I decided to use apricots and pair it with my favourite nut with is almond.


It is a lovely soft flapjack with chewy apricots and the crunch from the almonds!

I have tried lots of different versions of flapjack and some just fell apart and ended up on fruit crumbles and others were rock hard and nearly broke my teeth!!!


This recipe is made with condensed milk and holds together perfectly and it is a nice soft flapjack.



Jump to recipe

To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 degrees fan) or gas mark 3 then line either a 10.5 x 8 inch (27cm x 21cm) oblong tin or 9” x 9” (23cm x 23cm) square tin with baking parchment.




In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.



Leave to cool slightly before you add it to the oats.


Weigh the porridge oats, chopped apricots and almonds into a large bowl and mix to combine.


Then add the cooled melted butter mixture into the oats and mix until fully combined.



Put the oat mixture into the tin, flatten then bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools so don’t be tempted to cook any longer.



Leave to set in the tin then cut into oblongs/ squares.


Apricot & Almond Flapjack

Sarah’s Servings: 12

Baking time: 20 minutes

Sarah’s skill: Easy 🍰

Ingredients:


225g Butter

180g Light brown sugar

150g Condensed milk

65g Golden syrup

375g Porridge oats

150g Chopped dried apricots

100g Chopped blanched almonds


Method:

  1. Pre-heat the oven to 170 degrees centigrade (150 degrees fan) gas mark 3.

  2. Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.

  3. In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted. Leave to cool slightly.

  4. Weigh the porridge oats, chopped apricots and chopped almonds into a large bowl and mix to combine.

  5. Then add the cooled melted butter mixture into the oats and mix until fully combined.

  6. Put the oat mixture into the tin, flatten then bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.

  7. Leave to set in the tin then cut into oblongs/ squares.




Download recipe

ApricotAlmondFlapjack
.pdf
Download PDF • 142KB

Sarah’s extra slice……

Do not bake for more than 20 minutes.


Instead of the almonds you could also use white chocolate chips.


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