

About the bake
This honey and apricot flapjack packs a punch with flavour. We've used honey on this recipe as it lends itself well to the texture and flavour. It adds a sweetness without the need for refined sugar and helps retain a really nice moisture. If you love the benefits of baking with honey, why not try some of our other honey recipes? Try our Honey & Stem Ginger Loaf Cake.
Method
Step 1:
Preheat the oven to 160°C (fan). Grease and line a 20cm square baking tin with baking parchment.
Step 2:
Combine the butter, sugar and honey in a saucepan and heat gently whilst stirring until the sugar has all dissolved and butter melted. Add in the oats and chopped apricots and stir well until combined.
Step 3:
Pack the mixture into the lined baking tin and press down with the back of a spoon. Bake in the oven for 25 minutes until golden.
Step 4:
Once baked, remove from the oven, leave to cool before removing from the tin and cutting into squares. For a sticky finish brush the flapjack with 2 tablespoons extra of honey straight after it comes out of the oven.
Ingredients
For the Flapjack
- 180g Salted butter (cubed)
- 140g Billington's light muscovado sugar
- 140g Honey
- 325g Rolled oats
- 125g Dried apricots
For the Drizzle
- 2 tbsp Honey
Utensils
- 20cm square baking tin
Recipe Reviews
Love this recipe. I first made it for my son’s D of E expedition. It was such a hit with his whole group. It’s been made many times since & is now a family favourite.
Fab recipe - quick easy and asked for over and over again.
I love this recipe and have used it several times !
I have added sultanas as well. I didn’t spread the mixture out too much, but instead, made it slightly deeper on the tray. Yummy !
Very good instructions ( bearing in mind I’m only 13) and I understood it perfectly,turned out delicious !!!
It’s the second time that I’ve made this recipe, with added sultanas, as well as apricots ! Very chewy and loved by all the family. 👍
Got this in the oven and can’t wait 🙏
Ingredients
For the Flapjack
- 180g Salted butter (cubed)
- 140g Billington's light muscovado sugar
- 140g Honey
- 325g Rolled oats
- 125g Dried apricots
For the Drizzle
- 2 tbsp Honey
Utensils
- 20cm square baking tin