Apricot & White Chocolate Flapjacks

Apricot & White Chocolate FlapjacksJohn Whaite Bakes. Yes I know, I’m still banging on about this book. But for good reason! In total honesty, every recipe I have made from it has been 1. a total success first time and 2. absolutely delicious! These gorgeous apricot & white chocolate flapjacks are no exception. With a sweet yet rich flavour and a fantastically chewy texture, you really can’t go far wrong. Here is what you will need to make approx 16 pieces. (Recipe adapted slightly from the book.)

  • 200g Dried Apricots
  • 225g Unsalted Butter
  • 1/2 tsp Salt
  • 120g Light Brown Muscovado Sugar
  • 150g Runny Honey
  • Zest of 1 Lemon *
  • 2 tbsp Treacle
  • 400g Rolled Oats
  • 150g White Chocolate

* I didn’t have a lemon in at the time so substituted for 1 tsp of Lemon Extract. If you play your cards right (unlike me) and use a very large saucepan – you can actually make this using just one pan. A recipe is always a winner in my book if there are hardly any pots to wash after! Preheat your oven to 180°C/Fan 170°C and grease & line the base and two opposite sides of a 30 x 20cm baking tray. (This will help to remove it from the tray later.) Chop the apricots into small pieces and set to one side. In a large saucepan, (large enough to take all the ingredients except for the white chocolate) add the butter, salt, sugar & honey and stir until melted over a medium heat. Apricot & White Chocolate FlapjacksAdd in the chopped apricots, lemon zest (or extract) and the treacle. Stir well to blend it all together. Apricot & White Chocolate FlapjacksTip in the rolled oats and mix really well until every flake is coated in the sticky apricot syrup. Yeah, I know. It’s not in the saucepan. I wan’t smart enough to choose a big enough one to start with. My bad. Apricot & White Chocolate FlapjacksAnyway! Press this all into the prepared baking tray and place into the centre of the preheated oven for 25 – 30 mins. Bake until it starts to darken around the edges and is deep brown in colour. Apricot & White Chocolate Flapjacks Apricot & White Chocolate FlapjacksAllow to cool completely before removing from the tin and cutting into 16 individual slices. If you try to do it whilst it’s still warm it will just fall apart. It’s worth the wait, be patient and trust me. When the flapjack is completely cool & cut into slices, gently melt the white chocolate either in a microwave or in a glass bowl over a pan of barely simmering water. You can do whatever you like at this point. Either drizzle it over with a fork/spoon, pour into a piping bag and decorate with stripes (which is what I did) or simply dip the whole lot into the white chocolate because, well, why not?! Whichever way you decide, allow the chocolate to set either at room temperature or in the fridge. It doesn’t really matter. Apricot & White Chocolate Flapjacks Apricot & White Chocolate FlapjacksI really don’t need to say much else about these beauties, they pretty much speak for themselves! I’m sure my Mum & Dad will be in shock when they realise I actually baked something with fruit in though. Yeah, look at me… I’m growing haha! That’s all for this week my lovelies, I hope you enjoyed the post. Miss KitchenMason

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