Thursday, 20 February 2014


My mam and dad recently went up to Wensleydale for the weekend and brought me some stuff back from the creamery (including some lemon cheese, basically curd, but that’s another story). This recipe is more of a request from my mam who wanted me to make a version of their flapjack which is a dense block of sticky oats crammed with soft dried apricots. I said yes at first, thinking it might be one for the future, but when she brought me a square home to try, I knew I had to do it straight away. I think I might have just cracked it as well.

300g jumbo whole oats
150g butter, room temperature
100g soft light brown sugar
4 tbsp golden syrup
2 tbsp apricot jam
250g soft dried apricots

Preheat the oven to fan160/180c/4. Line a small square tin with baking paper. You don’t want the tin to be big as it’s nice to have a tall block of flapjack, not a thin slice.
Mix together the oats and butter until soft and sticky. Add the sugar and give a quick mix. Spoon in the golden syrup and apricot jam and beat up until you have a really sticky, almost paste-like mix. Spoon half of this into the tin, press into the sides and evening out as much as possible. Arrange the apricots on top of this mixture in the tin, tightly packed together, then spoon over the remainder and even out.

Bake for 30-40 minutes towards to bottom of the oven until golden brown and firmed up. Turn the oven off, but leave the oat block in for about 20 minutes to help dry out a little. The mixture is very moist, and will be hard to cut if not. Once dried, remove from the oven, lift out from the tin and slice in square blocks. 

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