Apricot and orange flapjack

Hello again, today I would like to give you a gorgeous recipe for flapjack.

Not just any flapjack, this one is sticky and packed with flavour.

You may have noticed that were possible I swap butter and margarine for oil in recipes (to make them lower in saturated fats).

Well this time there is no swap,in fact the butter in this recipe is essential to the finished flavour.

This recipe will make 24 squares ,so more than enough to go round,or freeze half for later.

This and many other recipes can be found in our book, The Eatmore pudding club, Cakes,Bakes and Sweet Treats.All proceeds from the book go to St. Catherine’s Hospice, Scarborough.

Please go to  and look in the shop.

what you need

9oz butter

9oz brown sugar

8oz golden syrup

Zest of 2 oranges finely grated

8oz chopped dried apricots

16 rolled oats or jumbo oats

what you do

Preheat oven to gas 5 /190c

Line 2 Swiss roll tins with baking parchment

Melt butter,sugar and syrup in a large pan until smooth and combined

Add the rest of the ingredients and stir well to coat the oats etc.

Divide the mixture between the tins and level the surface.

Bake for approx. 20 mins or until golden and bubbling

Mark into squares whilst still warm

When cold remove from tin and cut into squares


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