These Apricot and White Chocolate Flapjacks are absolutely gorgeous! With a sweet yet rich flavour and a fantastically chewy texture, you really can’t go far wrong.
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Apricot and White Chocolate Flapjacks
Here is what you will need to make approx 16 Flapjacks.
- 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 and 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 and honey and stir until melted over a medium heat.
Add in the chopped apricots, lemon zest (or extract) and the treacle. Stir well to blend it all together.
Tip 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!
Anyway! 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.
Allow 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 and 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, snip the end and zigzag over lines (which is what I did) or simply dip the whole lot into the white chocolate because, well, why not?! Whatever you decide, allow the chocolate to set either at room temperature.
I really don’t need to say much else about these beautiful flapjacks, they pretty much speak for themselves! I’m sure my Mum and Dad will be in shock when they realise I actually baked something with fruit in though. Yeah, look at me… I’m growing haha!
Although, if it’s more of a traditional recipe you like – this soft and chewy UK flapjack recipe will be right up your street!