Craving something sweet, sharp and nutty? Have a bite of our deliciously fruity apricot flapjacks! Loaded with tangy apricots, crunchy pecan nuts folded in golden syrup-y oats and topped with delicate vegan white chocolate, these classic golden squares will be sure to brighten up your day.
40 mins (+ chilling)
125g plant based butter
100g light brown sugar
100g golden syrup
1/2 tsp salt
150g quick cook oats
100g jumbo porridge oats
50g chopped apricots
50g white chocolate, melted
Preheat the oven to 180C. Line or grease a 20x20cm baking tin.
Melt the butter in a pan over low-medium heat. Add the sugar and golden syrup and stir until the sugar has dissolved. Take the pan off the heat and stir in the oats and nuts/dried fruit if using.
Press the mixture evenly and firmly into the tin and bake for 12-13 minutes for chewy flapjacks, and 15-16 minutes for crunchier flapjacks. Score them into 12 squares with a knife (creating lines on the surface but not through the whole bake), then let cool for 25 minutes.
If topping with white chocolate, drizzle it over the cooled flapjacks. Let it set for 10 minutes, then cut the flapjacks into squares.