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Mabes Makes: Apricot Flapjacks

by Mabel Lloyd

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.


135g unsalted butter

90g golden syrup

90g caster sugar

Sprinkle of ground cinnamon (optional)

250g oats

Roughly 3 tbsp apricot jam


  1. 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!

  2. In a pan, melt the butter, sugar and golden syrup on low heat until completely melted

  3. Pour the wet mixture into a large bowl and add the oats and cinnamon, stir well until everything is coated

  4. Take half the mixture and press firmly into the tin, levelling it out so that it’s evenly spread

  5. Then add a layer of your apricot jam all over the flapjack base

  6. Top with the remainder of the flapjack mixture 

  7. Bake in the oven for 25-30 minutes until it starts to golden at the edges

  8. Leave to cool completely in the tin, placing the tin on a cooling rack

  9. Cut into pieces in the tin and dust in icing sugar. Serve and enjoy!