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.
6 ingredients4 steps
Vegetarian
Ingredients
MetricImperial
For the Flapjack
180gSalted butter (cubed)
140gBillington's light muscovado sugar
140gHoney
325gRolled oats
125gDried apricots
For the Drizzle
2 tbspHoney
Utensils
20cm square baking tin
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.
12 Baker Ratings
Can you freeze them, as I'm the only one will eat them
Baking Mad
Hello, yes you can. For best results portion the flapjack & freeze individually when cold making sure they're wrapped up tighlty.
