Mabel Llloyd is Brand Partnerships and Community Manager, here at Wolf & Badger. To unwind, she loves whipping up veggie home-cooked treats and sharing them with the W&B community. See some of her other recipes, including her zingy lemon berry pancakes, cranberry & orange hot cross buns and pistachio pesto.
These super simple, squidgy and moreish apricot flapjacks are made with a sweet apricot filling and just 5 basic store cupboard ingredients! Easily double up the recipe to whip up a larger batch for when the cravings set in or you want to simply pretend you're on GBBO.
(Makes 9 pieces)
You’ll need a 15cm square baking tin.
Ingredients:
135g unsalted butter
90g golden syrup
90g caster sugar
Sprinkle of ground cinnamon (optional)
250g oats
Roughly 3 tbsp apricot jam
Method:
-
Preheat the oven to 160C fan and line and grease the baking tray with baking paper. Tip - leave some paper overhanging so it’s easy to remove the flapjack from the tin later!
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In a pan, melt the butter, sugar and golden syrup on low heat until completely melted
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Pour the wet mixture into a large bowl and add the oats and cinnamon, stir well until everything is coated
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Take half the mixture and press firmly into the tin, levelling it out so that it’s evenly spread
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Then add a layer of your apricot jam all over the flapjack base
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Top with the remainder of the flapjack mixture
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Bake in the oven for 25-30 minutes until it starts to golden at the edges
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Leave to cool completely in the tin, placing the tin on a cooling rack
-
Cut into pieces in the tin and dust in icing sugar. Serve and enjoy!
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