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.
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
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.
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 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.
Apricot Flapjacks
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
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.
Lydia
This is the first fruity version flapjack recipe my kids will eat! They absolutely love this. I added flax seeds and pumpkin seeds too.
Lynn
That's wonderful to hear Lydia. I love the idea of adding Flax Seeds and Pumpkin Seeds.