Burnt Honey & Apricot Flapjack
This recipe is perfect for lazy Sunday afternoons and demands you enjoy it with a cup of tea – I could probably say that for a lot of things though!
Using burnt honey instead of the usual golden syrup really adds to the flavour of the flapjack and turns them into something a bit special. It’s hard to explain, so you’ll just have to try this recipe!
Makes around 18
- 200g runny honey
- 200g brown sugar
- 200g butter
- 400g porridge oats
- 20 dried apricots, roughly chopped
Pre-heat your oven to 180C/350F/Gas mark 4.
Line a large baking tray or oven dish with well buttered greaseproof paper or baking parchment.
Pour the honey into a saucepan (non-stick if you have one) and place on a medium heat. The honey will first turn into liquid, then start to bubble and froth. Keep stirring it. After 2-3 minutes you’ll notice the smell change and the honey will darken and thicken again.
Add the sugar and stir until it melts, before adding the butter. Once the butter has melted remove the pan from the heat and add the oats and apricots. Mix everything together until all the oats are coated.
Spoon the mixture into your baking tray and flatten out with a back of a spoon. I made mine so it was 1cm thick all over, which seemed to work very well. You could make it thicker if you wanted.
Bake in the oven for 15-20 minutes, or until the edges brown.
Remove from the oven and leave in the baking tray to cool for 15-20 minutes. Lift the paper and flapjack out. Cut into squares and peel off the paper.
If it’s still not firm allow to cool for a little longer before eating!
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