Apricot & Coconut Flapjacks
Try getting funky with the combinations and switch up the apricot and coconut for other flavours based on what you have at home.
Don't skip the sunflower seeds - they add a nutty flavour and a different texture that makes this flapjack quite special!
- 200g rolled oats
- 130g soft light brown sugar
- 150g salted butter
- 80ml honey
- 50g desiccated coconut
- 30g sunflower seeds
- 150g dried apricots, chopped
- Optional: coconut chips and more honey for topping
Pre-heat the over to 160C/140C fan.
In a saucepan ovre low heat melt together the butter, sugar and honey until the sugar has fully dissolved into the liquid
In a large bowl add the oats, coconut, sunflower seeds and apricot. Mix with a spoon or spatula until ingredients are evenly distributed.
Pour the melted butter sauce on the bowl and mix until fully incorporated.
Line a square baking tray with greaseproof paper and transfer the mix neatly into the tray, pressing with a spatula to level and pack it well.
Bake for 35-40mins until the edges are lightly golden.
If you are topping the flapjacks with coconut chips, remove them from the oven 5mins before ready, add the chips and a drizzle of honey and press against the mix to stick. Return the tray to the oven and bake for the final 5 minutes.
Once removed from the oven, slice the flapjacks still inside the tray and let cool completely. Once cool, lift them from the tray by grabbing the edges of the greaseproof paper and cut slices using the markings made while they were warm (this makes cutting flapjacks a lot easier!).