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Honey & Apricot Flapjack

Published: Updated:
Quick and easy

10 Reviews

Total Time
45m
Prep Time
20m
Bake Time
25m
Serves 16
Serves 16
easy
Easy

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. 

6 ingredients4 steps
  • Vegetarian

Method

  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.

Ingredients

  • 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

10 Baker Ratings

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.

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Fab recipe - quick easy and asked for over and over again.

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