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Flapjacks on a plate
45Total Time
20Prep Time
25Bake Time

Honey & Apricot Flapjack

Quick and easy

10 Reviews

  • Vegetarian

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. 

45Total Time
20Prep Time
25Bake Time


  1. Step 1:

    Preheat the oven to 160°C (fan). Grease and line a 20cm square baking tin with baking parchment.    

  2. 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.

  3. 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.

  4. 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.


  • 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


  • 20cm square baking tin

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