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Home » Recipes » Snacks

Apricot Flapjack Recipe

May 26, 2020 by Lynn 4 Comments

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Soft and chewy Apricot Flapjack Recipe with a handful of raisins and Flaked Almonds take only 25 mins to bake. They are an ideal recipe for packed lunches or mid-day snacks.

Overhead shot of slices of flapjacks

I've added a few Raisins to this recipe, but you can substitute these with Sultanas if you wish. The Flaked almonds really add an extra nuttiness to the chewy texture that I know you will enjoy.

Easy, chewy, soft Flapjack recipe

Ingredients for Apricot Flapjacks

Preheat the oven and have your ingredients measured out before you start to bake, that way you won't forget to add anything. You will find a full list on the recipe card below, which you can print off to keep.

I used a shallow traybake 10.5 inch (27cm) x 7 inch (17.5cm) about 1 inch deep which I greased and lined with baking parchment. The baking parchment will make it easier to lift the flapjacks out of the tin when they have cooled.

Weigh the butter, sugar, and syrup directly into a pan. This will save on washing up. Place the pan over a very gentle heat until all the sugar and butter have melted. DO NOT BOIL THE MIXTURE. This will make the flapjacks as hard as toffee.

Remove the pan from the heat and stir in the Dried Apricots, Raisins and Flaked Almonds. Mix thoroughly.

If you pan is large enough, add the flour, salt and oats. If not, transfer everything to a large mixing bowl.

Mix thoroughly until everything is covered in the syrup mixture. Make sure there are no bits of flour or oats left unmixed.

Flapjack dough being spread in a shallow tin

Spread the mixture evenly and firmly into the prepared tin. Pressing the mixture down firmly will help prevent the flapjacks turning out crumbly.

Bake in the centre of the oven for 25 – 30 minutes or until baked and golden brown in colour.

Overhead shot of flapjacks being sliced.

Remove from the oven. Leave to cool a little before partially slicing the top into bars. DO NOT CUT ALL THE WAY THROUGH. This will make them crumble.

  • Overhead shot of a slice of flapjack
  • Overhead shot of slices of Flapjacks.

Leave to cool completely, before slicing into bars.

  • Keep in an airtight container wrapped in baking parchment. This will help to keep them moist.
  • The baking times may differ if you use a different sized tin.
  • Do not boil the mixture when melting the butter, sugar, and syrup. This will make the flapjacks too hard to eat.
  • The added flour helps give the flapjacks a chewy texture.
Flapjack slices on baking parchment

Apricot Flapjacks

Lynn Hill
Soft and chewy Apricot Flapjack Recipe with a handful of raisins and Flaked Almonds take only 25 mins to bake. They are an ideal recipe for packed lunches or mid-day snacks.
5 from 4 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Snack
Cuisine British
Servings 12
Calories 284 kcal

Equipment

  • Baking Parchment

INGREDIENTS

  • 170 grams butter
  • 110 grams soft brown sugar r or demerara suga
  • 60 grams golden syrup
  • 100 grams Dried Apricots roughly chopped
  • 50 grams Raisins or Sultanas
  • 30 grams Toasted Flaked Almonds
  • 50 grams plain flour
  • Pinch of salt
  • 225 grams Porridge Oats not jumbo oats
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Instructions
 

  • Preheat the oven to 180c fan assisted
  • Grease and line the base and sides of a shallow traybake 10.5 inch (27cm) x 7 inch (17.5cm) about 1 inch deep with baking parchment. The baking parchment will also make it easier to lift the flapjacks out of the tin when they have cooled.
  • Melt the butter, sugar, and syrup in a large pan over a very gentle heat until all the sugar and butter have melted. DO NOT BOIL THE MIXTURE. This will make the flapjacks as hard as toffee.
  • Remove the pan from the heat and stir in the Dried Apricots, raisins and Flaked Almonds. Mix thoroughly.
  • Add the flour, salt and oats
  • Mix thoroughly until everything is covered in the syrup mixture.
  • Spread the mixture evenly and firmly into the prepared tin. Pressing the mixture down firmly will help prevent the flapjacks turning out crumbly.
  • Bake in the centre of the oven for 25 – 30 minutes or until baked and golden brown in colour.
  • Remove from the oven. Leave to cool a little before partially slicing the top into bars. DO NOT CUT ALL THE WAY THROUGH. This will make them crumble.
  • Leave to cool completely, before slicing into bars.
  • Keep in an airtight container.

Notes

Keep in an airtight container wrapped in baking parchment. This will help to keep them moist.
The baking times may differ if you use a different sized tin.
Do not boil the mixture when melting the butter, sugar, and syrup. This will make the flapjacks too hard to eat.
The added flour helps give the flapjacks a chewy texture.

Nutrition

Calories: 284kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 30mgSodium: 107mgPotassium: 235mgFiber: 3gSugar: 18gVitamin A: 654IUVitamin C: 1mgCalcium: 31mgIron: 2mg
Keyword Chewy Flapjacks, Dried Apricots, Flaked Almonds
Did you Make this Recipe? Tag it Today!Let me know how you got on. Tag me on Facebook at @TraditionalHomeBakingTHB and include hashtag #TraditionalHomeBaking
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Reader Interactions

Comments

  1. Denise

    March 06, 2022 at 4:01 pm

    I’ve just made these in my wood burning stove and they look great, I changed recipe a little, put only chopped apricot, as had loads soaked, I added flaked almonds on top, to save roasting separate ( time) I must say I wish I had seen adding pumpkin seeds etc, also less sugar, as tasted a crumb, and was very sweet, another time I’ll replace with rice syrup, and a little less sugar! Still warm so won’t try them yet ?

    Reply
  2. Sara

    February 26, 2022 at 1:45 pm

    5 stars
    So pleased I found this recipe, I can now make flapjacks that are moist and chewy rather than crispy! I’ve adapted it slightly - 100g chopped dates instead of 50g raisins (I like my flapjacks fruity!) and replaced half of the golden syrup with date syrup to enhance the flavour. Delicious!

    Reply
  3. Lydia

    July 07, 2021 at 9:06 am

    5 stars
    This is the first fruity version flapjack recipe my kids will eat! They absolutely love this. I added flax seeds and pumpkin seeds too.

    Reply
    • Lynn

      July 07, 2021 at 10:49 am

      That's wonderful to hear Lydia. I love the idea of adding Flax Seeds and Pumpkin Seeds.

      Reply

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