Crisp and chewy flapjacks packed with tasty almonds and apricots. My Apricot & Almond Flapjacks make the perfect snack at anytime of day.
Line a 20 x 26 cm tin with baking paper and set aside. Preheat the oven to 170ºC (fan assisted, 190ºC non fan)
Melt the butter, sugar, apricot jam and golden syrup together in a pan over a low heat
Once completely melted, add the porridge oat and diced dried apricots and mix thoroughly
Add the flaked almonds and mix gently to not crush the almonds
Bake in the oven for 30-40 minutes until golden brown
Allow to cool in the tin for around 20 minutes before cutting into squares
Nutritional information is given as a guide only and my vary.
Keep in an airtight container for up to a week.
Apricot & Almond Flapjacks https://www.curlyscooking.co.uk/apricot-almond-flapjacks/