These apricot and white chocolate flapjacks are delicious with a cup of tea, also great for lunch boxes and so easy to make.
Apricot and White Chocolate FlapjacksPreparation time 15 mins Baking time 18-20 mins Makes 12-16 slices For the flapjacks: 85g granulated or caster sugar 175g butter 3 tbsp golden syrup 340g porridge oats 75g dried ready to eat apricots, chopped 50g white chocolate drops For the topping: 50g white chocolate, broken A few pieces of dried ready to eat apricots, chopped Method: 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5 then grease a 20x30cm baking tin. For the flapjacks, gently melt the sugar, butter and syrup in a large saucepan stirring until thoroughly combined. 2 Once melted, remove from the heat, add the oats and stir well until the oats are completely coated. Stir in the apricots and chocolate drops, don't worry if the chocolate drops melt into the mixture. 3 Tip the mixture into the prepared tin and spread evenly and firmly with the back of a metal spoon. Bake for approx 18 mins until evenly golden brown. Leave in the tin, place on a cooling rack and while still hot mark out squares with a knife - this will make it easier to slice later. 4 Once completely cool, remove the flapjack squares from the tin and place on a cooling rack. For the topping, melt the chocolate in a heatproof bowl over a pan of gently simmering water. Use a spoon to drizzle the chocolate over the flapjacks then sprinkle with pieces of chopped apricot. The flapjacks store well in an airtight tin for up to a week. TIP: * Vary the dried fruit to your liking - cranberries or sultanas make a tasty alternative to apricots.
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