Apricot And Chocolate Flapjacks
This delicious recipe combines the chewy goodness of apricot flapjacks with a decadent touch of melted chocolate. The sweet aroma of golden syrup and butter fills the kitchen as these treats bake to a golden brown. With each bite, you'll enjoy the perfect balance of oats, dried apricots, and a hint of chocolate, making these flapjacks a delightful indulgence for any occasion.
— Constant Cookbook
Ingredients
- 200g/7oz unsalted butter
- 300g/10½oz golden syrup
- 450g/1lb jumbo rolled porridge oats
- pinch of plain flour
- pinch salt
- 200g/7oz dried, ready-to-eat apricots
- 100g/3½oz plain chocolate
Instructions
- Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square cake tin with butter, then line the base and sides with baking paper.
- Slowly bring the butter and syrup to the boil in a saucepan, stirring. Remove from the heat and stir in the oats and salt, then the apricots until well combined.
- Scrape the mixture into the prepared tin, then press it into an even layer using the back of a wooden spoon. Bake for 45â50 minutes, or until golden brown. Set aside to cool slightly in the tin, then run a round-bladed knife around the inside edges of the tin and cut the flapjack into squares. Set aside to cool completely in the tin.
- Meanwhile, place a heatproof glass bowl over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water. Add the chocolate and stir until melted.
- Turn the cooled flapjacks out onto a wire rack and drizzle them with the melted chocolate. Set aside for a further 25â30 minutes, or until the chocolate has set. Enjoy!
Cook Time
2H
Prep Time
PT30M
Yield
Makes 9-12
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