Crisp and chewy flapjacks packed with tasty almonds and apricots. My Apricot & Almond Flapjacks make the perfect snack at anytime of day.
I haven’t made flapjacks in years because they aren’t something that usually peaks my fancy. This is because I find traditional plain flapjacks a bit boring and chocolate flapjacks don’t do it for me either.
I was talking to my friend Zoe (as we do quite often) about my Blueberry & Lemon Bakewell Cake which lead to us talking about other ingredients that go well with almonds. This conversation brought about the idea for these Apricot & Almond Flapjacks.
I forgot just how easy making flapjacks is! Another advantage which I hadn’t thought of before but that Zoe pointed out is that flapjacks are naturally gluten free. You just need to check that your oats are gluten free as Zoe pointed out that although oats do not have gluten in them, they can sometimes be prepared in factories that deal with gluten.
With flapjacks they range from soft and sticky to crisp and chewy. Everyone will have a preference to which they prefer, but I have hopefully made a flapjack that will appeal to most people because it is in the middle. It is still slightly soft but has a delicious chewy texture too. If you did want them to be softer, I would add another 25g butter and another tablespoon of apricot jam.
According to Mr Curly, these get better each day. They become slightly softer and chewier and each day he has had one. He prefers this as he is definitely in the softer flapjack camp. I have sent him to work with one for the past few days and each day he comes home telling me that they were even better than the day before. So if you prefer a softer flapjack and can resist eating them all on the day you bake them, leave them for a day or so for maximum yumminess!
You could whip these up on a Sunday evening ready for packed lunches or snacks throughout the week. They are so easy that children could definitely help make these. These should keep in an airtight container for up to a week. I can see myself making these quite often now. I love the nutty flavour the almonds provide along with the soft sweetness from the dried apricots.
Makes approx 24 flapjacks
250g unsalted butter
150g soft brown sugar
1tbsp apricot jam
1 tbsp golden syrup
350g porridge oats
150g dried apricots, diced
50g flaked almonds
- Line a 20x26cm tin with baking paper and set aside. Preheat the oven to 170ºC (fan, 190ºC non fan)
- Melt the butter, sugar, apricot jam and golden syrup together in a medium pan over a low heat
- Once completely melted, add the porridge oat and diced dried apricots and mix through
- Add the flaked almonds and gently mix again to not crush the almonds too much
- Tip into the tin and spread out
- Bake in the oven for 35-40 minutes until golden brown
- Allow to cool in the tin for around 20 minutes before cutting them into squares
- Leave to cool completely on a wire rack before storing
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