My recipe for apricot and almond flapjacks.
They are moist in the middle and taste delicious. I’ve used gluten-free oats.
Makes 16 flapjacks.
- 440g gluten-free oats
- 290g butter
- 160g golden caster sugar. Keep 40g for cooking the apricots in the saucepan.
- 420g fresh apricots
- 2.5 tbsp lemon juice
- 1 tsp ground cinnamon
- 0.75 tsp fine salt
- 130g golden syrup (about 5.5 level tbsp)
- 80g chopped almonds.
- Place the oats, 120g sugar, cinnamon and salt in a large mixing bowl and mix the ingredients. Set aside.
- Roughly chop the fresh apricots and place in a saucepan with 40g of the sugar and the lemon juice. Over a low-to-medium heat, cook and regularly stir the ingredients until it has reduced. I do not cook the mixture until the apricots are a mush, as you want some form to the apricots in the finished flapjack. Let the apricot mixture cool for 10 mins.
- Cut the butter into small blocks and place in a saucepan with the syrup. Melt the ingredients on a low heat, stirring occasionally, taking care not to burn the mixture.
- Make a well in the centre of the oats / sugar / cinnamon / salt mixture, then gradually stir in the butter / syrup mixture. The resulting mixture should be a mouldable one.
- With this recipe, you are trying to place layers in the baking dish in three stages: (i) half of the oat mixture; then (ii) all of apricot mixture; then (iii) the remaining half of the oat mixture.
- For the first layer, transfer half of the oat mixture to a lined (or greased) baking dish. I use a 20cm x 20cm x 5.5cm glass baking dish lined with baking paper. Spread evenly into the baking dish and compact, especially at the edges and corners. Regularly dip a metal (dessert) spoon into a cup of cold water, compacting, smoothing and levelling the top of the mixture. This gives compact and even flapjacks that don’t fall apart once baked.
- For the second layer, transfer the apricot mixture to the baking dish and spread evenly over the first layer of the oat mixture.
- For the third layer, add the remaining oat mixture, spread evenly and compact as before.
- Bake at 170 deg C fan for 40 mins until the top is golden brown. Test with a skewer to ensure they are baked.
- Once baked, place the baking dish on a wire rack to cool. Immediately and lightly mark out the portions on the surface of the flapjacks with a sharp knife. After a further 30 mins, using a sharp knife, cut the flapjacks into portions using the marks previously made. Using this method makes it easier to cut the flapjacks without them falling apart.
- Remove flapjacks from the baking dish and place on a wire rack to cool. If you’ve used a baking liner or baking paper, simply lift out the flapjacks by grabbing the baking liner/paper, then separate the flapjacks and place on a wire rack to cool completely.
Nutrition (per flapjack)
- 16 flapjacks, 347 calories per flapjack
- fat 19.4g (9.5g saturated)
- carbs 37.0g
- sugar 19.6g
- protein 4.8g
- fibre 4.0g
- salt 0.1g.