Apricot and oat slices
Golden-syrup flapjack with an apricot layer. Makes 16
A chewy, buttery flapjack of oats and coconut with a layer of chopped dried apricots in the middle. Press it firmly so the slices hold together, and leave them to cool in the tray before lifting out.
- Total time
- 65 min
- Difficulty
- easy
- Serves
- 16
Ingredients
- 8 oz butter or margarine
- 7 oz golden syrup
- 1 ¾ oz soft brown sugar¼ cup
- 12 ½ oz rolled oats4 cups
- 3 ½ oz desiccated coconut1 cup
- 12 dried apricotsfinely chopped
Shop this recipe on Amazon
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Heat the oven to 350°F (325°F fan) and grease a 17 × 23 cm tray.
Step 2: Melt the 8 oz butter or margarine, 7 oz golden syrup and 1 ¾ oz soft brown sugar in a saucepan.
5 minStep 3: Fold in the 12 ½ oz rolled oats and 3 ½ oz desiccated coconut.
Step 4: Spread half the mixture in the tray. Scatter the 12 dried apricots on top and cover with the rest of the oat mixture.
Step 5: Press down firmly all over so the slices hold together.
Step 6: Bake for 50 minutes or until golden brown.
50 minStep 7: Cut into 16 pieces while warm and leave in the tray to cool before gently lifting them out.
Nutrition per serving
- Calories
- 295 kcal
- Protein
- 4 g
- Carbs
- 33 g
- Fat
- 17 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does apricot and oat slices take?
- About 65 minutes in total: 15 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of soft brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
- What can I use instead of rolled oats?
- Quick oats, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Home-made golden syrup
A home-made stand-in for golden syrup, from sugar caramelised until amber and boiled with water to a two-thread syrup. Use it in any recipe that needs golden syrup, such as flapjacks, biscuits and treacle tarts.
Basque burnt cheesecake
This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.
Spanish
Almond cookiesOat, coconut and almond cookies
A big batch of crunchy cookies with rolled oats, coconut, chopped almonds and chunks of cooking chocolate. For a change, use cashew nuts instead of almonds.