Apricot and white chocolate flapjacks recipe
There is something reassuring about knowing I always have the ingredients in my cupboard to throw together a batch of these chewy creatures. If I am feeling particularly anxious and need to sink my teeth into something alongside a good cup of coffee, I make these.
Essential equipment: 30/20cm Swiss roll tin, greased and lined with baking paper.
Ingredients
- 200 g dried apricots
- 225 g salted butter, cubed
- 120 g light brown muscovado sugar
- 150 g runny honey
- 1 lemon, zest only
- 2 tbsp treacle
- 400 g rolled oats
- 200 g white chocolate for topping
- 7.1 oz dried apricots
- 7.9 oz salted butter, cubed
- 4.2 oz light brown muscovado sugar
- 5.3 oz runny honey
- 1 lemon, zest only
- 2 tbsp treacle
- 14.1 oz rolled oats
- 7.1 oz white chocolate for topping
- 7.1 oz dried apricots
- 7.9 oz salted butter, cubed
- 4.2 oz light brown muscovado sugar
- 5.3 oz runny honey
- 1 lemon, zest only
- 2 tbsp treacle
- 14.1 oz rolled oats
- 7.1 oz white chocolate for topping
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 16
Step-by-step
- Preheat the oven to 180°C/Gas 4.
- Finely chop the apricots. Put the butter, sugar and honey in a saucepan over a medium heat and stir until melted and well mixed, then add the apricots, lemon zest and treacle and mix in. Tip in the oats and stir into an oaty mush.
- Dollop into the prepared tin and even out. Bake for 20–25 minutes, or until just darkened around the edges and golden brown in colour.
- Remove from the oven and allow to cool completely before turning out from the tin and slicing into 16 rectangles or triangles.
- Melt the white chocolate in a heatproof bowl over a pan of barely simmering water. From here you have a couple of choices. You can dunk one end of each flapjack into the melted chocolate, or you can drizzle the melted chocolate over the flapjacks. Or maybe do half and half. Allow the chocolate to set.
John Whaite Bakes: Recipes for Everyday and Every Mood (Headline £20). Photos © Matt Russell.
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