Flapjacks are something that my boys often ask me to make for them. They usually prefer them plain, but this time I’m hoping this fruity version will meet with their approval. They’ve been spending most of the Easter holidays out playing football, so they need some hearty snacks to keep their strength up!
Apricot, sultana & honey flapjacks
1/2 tsp vanilla extract
175g demerara or light brown sugar
1 tablespoon honey
250g rolled oats
50g chopped apricots
Grease and line a 20cm square tin. Preheat the oven to 180C.
Melt the butter, vanilla, sugar and honey in a large pan. When everything is melted together, tip in the oats and dried fruit and mix together.
Pour into the tin and bake for about 20 minutes or until golden. Leave until cold before cutting into squares.
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