Recipe
Chocolate Drizzled Apricot Oat Flapjacks
Chewy oat flapjacks with tart dried apricots and a thin dark-chocolate drizzle, baked until golden and cut into neat squares for lunchboxes, afternoon tea or a simple sweet snack.
Ingredients
Method
15 mins prep50 mins cook95 mins total
Heat the oven to 180°C, or 160°C fan, and line a 20cm square tin with baking paper.
Melt the butter and golden syrup together in a saucepan over low heat. Remove from the heat, stir in the oats and salt, then fold through the chopped dried apricots.
Press the mixture firmly into the tin and bake for 45–50 minutes, until golden at the edges. Leave it to cool in the tin before cutting into squares.
Melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the bowl does not touch the water.
Transfer the cooled flapjacks to a rack and drizzle with the chocolate. Leave until the chocolate has set before serving.
Notes
Cool the flapjack in the tin before cutting so the squares set properly; if the chocolate drizzle is still soft, chill the rack briefly before serving.
About this recipe
These flapjacks combine buttery rolled oats with chewy dried apricots and the rounded sweetness of golden syrup. The oat mixture bakes into a sturdy square with lightly crisp edges, while a thin dark-chocolate drizzle brings a bitter-sweet finish to the fruit and syrup.
The mixture is pressed firmly into the tin before baking, which helps the flapjacks hold together when sliced. Keep an eye on the edges rather than waiting for the centre to feel firm: it should still have some softness when it comes out of the oven and will set as it cools.
Cool the bake completely before adding the chocolate, then let the drizzle set before cutting or serving. The squares are useful for packed lunches and afternoon tea, and keep their chewy texture once stored in an airtight container.
