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Fresh Apricot Flapjacks
Learn how to make fresh apricot flapjacks– they’re so easy to bake and make the perfect lunch box filler or snack during the day. You can’t go wrong with these sticky and tasty pieces of heaven, especially when mixed with some delicious raisins! Our apricot flapjack recipe will only take you a total of 50 minutes to cook a batch of these, with 15 minutes of prep work and 35 of baking time!
Sweet, satisfying and healthy, the tasty oats in these fruity apricot flapjacks are good for a slow release of energy on busy school days. Pop a couple into the little ones’ packed lunch to help give them a small lunchbox boost. With a recipe that’s yummy every time, flapjacks are fun to bake with all the family. Why not get the kids involved when making our flapjacks with apricotsand try out your own favourite flavour combinations?
Bakingfresh apricot flapjacks has never been so easy. Prepare your ingredients following the 4 first steps below, and then let your ingredients bake for another 35 minutes. That’s it!
- Grease an 18cm (7-inch) square shallow tin.
- Melt Flora, syrup and sugar in a saucepan, stirring until the sugar has dissolved.
- Stir in the rolled oats, apricots and raisins.
- Spread the mixture in the prepared tin.
- Bake in a pre-heated oven at 180° C, 170° C fan, gas mark 4 for 30-35 minutes.
- Cut into 16 pieces and leave in the tin until cold.
Now let the sweet, hypnotic smell of your flapjacks baking float around your kitchen and, once they’re ready, all that’s left to do is sink your teeth in! They are incredibly tasty and soft, but the syrup will caramelise the oats to also give you a gorgeous chewy texture. Remember that they can become slightly softer and chewier with each day that passes, so if you prefer a softer flapjack and can resist not eating them all as soon as you finish baking them, then leave them for a day or two for maximum happiness!
For more tasty treats like this one, you can try our sweet banana cupcakes or our creamy lemon and raspberry cheesecake. Delicious!
- 115 g Flora Buttery
- 115 g golden syrup
- 55 g soft brown sugar
- 175 g rolled oats
- 55 g dried apricots, chopped
- 55 g raisins