top of page
  • Sarah L Samuels

Apricot & Almond Flapjack

Updated: May 7

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 fan) then line a 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 using a palette knife. This is the one I use available on Amazon.



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 squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.




Apricot & Almond Flapjack

Sarah’s Servings:16

Sarah’s skill: Easy

Baking time: 20 minutes


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 fan).

  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. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.


Equipment Used







Sarah’s extra slice……

Do not bake for more than 20 minutes.


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


This flapjack can be frozen for up to 3 months. I recommend freezing as individual slices and wrap well in clingfilm.



2,505 views0 comments

Recent Posts

See All

Opmerkingen


bottom of page