Date and Apricot Flapjacks
Recipe
These nutty flapjacks make the perfect tasty treat.
Serves: 12 people | Prep time: 10 minutes | Cooking time: 30 minutes, plus 1 hour for cooling time
British | Snack | Vegetarian
Ingredients
- 200g Dried Dates
- 50g Soft Dried Apricots
- 350g Porridge Oats
- 65g Light Brown Soft Sugar
- 100ml Golden Syrup
- 200g Salted Butter
- 1 tsp Mixed Spice
- 75ml Apple Juice
- 20g Four-Seed Mix
- 1 x 20cm square baking dish – lined with non-stick paper
Method
- Pre-heat the oven to 170°C/325°F/Gas Mark 3.Finely chop the dates and the apricots and put into a small saucepan along with the apple juice and mixed spice. Cook for 5/6 minutes on a low heat, covered, until thick and gooey.
- Put the butter, sugar and golden syrup in a separate saucepan and cook on a low heat until the butter has melted and the sugar has dissolved.
- Add the porridge oats and mix well.
- Put half the oat mixture in the bottom of the prepared tin, pushing down with the back of a spoon.
- Then, spread the date and apricot mixture over the top.
- Finish by spreading the remaining oats over the date mixture, again pushing down with the back of a spoon.
- Sprinkle over the seed mix, pushing it in slightly.
- Bake in the oven for 25 minutes.
- Allow to cool, then refrigerate for an hour and cut into squares and serve.