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
Ingredients
MetricImperial
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
Method
Step 1
Preheat the oven to 160°C (fan). Grease and line a 20cm square baking tin with baking parchment.
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.
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.
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.
11 Baker Ratings
Love this?
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.
