Apricot, honey & pistachio flapjacks

Apricot, honey & pistachio flapjacks

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(21 ratings)

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Cooking time

Prep: 5 mins Cook: 45 mins

Skill level

Easy

Servings

Makes 16

These tasty treats will keep you in the kitchen for just five minutes

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
193
protein
3g
carbs
22g
fat
11g
saturates
5g
fibre
2g
sugar
15g
salt
0.13g

Ingredients

  • 140g butter
  • 140g soft brown sugar
  • 2 tbsp honey
  • 175g rolled oats
  • 75g chopped pistachios
  • 140g dried chopped apricots

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Method

  1. Put butter, soft brown sugar and honey in a small pan, then heat gently until melted.
  2. Tip oats, pistachios and apricots into a medium bowl. Pour over the melted butter mixture and stir to combine.
  3. Transfer to a 20cm x 20cm greased and lined baking tray and cook at 160C/140C fan/gas 4 for 35-40 mins. Remove and cool in tin, then slice into 16. Will keep in an airtight container for up to 3 days.

Recipe from Good Food magazine, April 2011

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Comments

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Suziwuzipuddingandpie's picture

Lovely! Replaced pistachios with pecans and everyone loved it. Will definately make again. The mixture must cool before cutting otherwise it wont hold together

kathryndonna's picture
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This mixture just didn't hold together when cooked. I like the idea though, would just use my usual tried and tested flapjack recipe in future (which has a much higher ratio of oats to butter/sugar and slices perfectly) and add the fruit and nuts to that.

treesiepops's picture
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I really like this recipe - I changed it to include cranberries, brazil nuts and used orange blossom honey. The flapjacks are really sweet so next time I make it, I'll definitely use less sugar (I don't know if my honey was really sweet, or if my sweet tooth is smaller than most).

rizzle363's picture
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So delicious, easy, and perfect balance between crispy and chewy! Didn't have any pistachios but added 50g dessicated coconut. My family have wolfed the whole batch down in less than a day!

sdelaunte's picture
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Easy to make and delicious. Great for snacking and lunch boxes.

becky123's picture
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Followed the recipe changing only the pistachios for almonds. Left the mixture to cool completely and still they crumbled to soggy, greasy crumbs when I tried to cut them.

Anyone suffering with the same problem, try Lorraine Pascales lemon and ginger flapjacks, perfect every time; especially with a handful of chocolate chips added to the mix.

rondamage's picture

Can they be frozen?

geepee8's picture

Going to have a go at making some of these this week,if they taste as good as they look in the photo, then we are on to a winner...yum yum

lindapalmer1's picture

Absolutely delicious, try adding walnuts instead hmhm

rhysofprey's picture
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I substituted dried cranberries for the apricots and used walnuts instead of pistachios - delicious and very simple to make.

rhysofprey's picture
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I substituted dried cranberries for the apricots and used walnuts instead of pistachios - delicious and very simple to make.

pernille's picture
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We love these flapjacks - they have a nice "caramelly" taste to them.
I altered the recipe and used raisins with mixed nuts once, and glace cherries with cashews the other time - both absolutely delicious.
Also mixed honey and golden syrup as ran out of honey - any combination can work with this recipe I think.

georgia-grace's picture

Very easy to make and so tasty! I used mixed fruit instead of apricots or pistachios. Definitely make it again.

shireen3149's picture
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These are totally delicious, great for packed lunches, field trips or hiking. Wrap in squares of greaseproof paper and pop in the freezer.
I agree that they need to be completely cooled down before cutting.
I keep making these as they are sooooo good!

lynette3's picture

Easy to make did not have pistachios or apricots so used cranberries and walnuts with some coconut. They were delicious. Will definitely cook again

jzneal's picture
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These were lovely, I didn't have any nuts so put a combination of apricots, sultanas and prunes in, but I think you could use whatever you have in the house. The texture was lovely, like a Pret a Manger flapjack! You do need to leave them in the tin to cool as they can crumble when cutting, but they taste delicious. I think you could get away with using less honey as they are quite sweet, but everyone in the family loved them and they are so quick and easy to make I think they will be a regular in our house!

shireen3149's picture
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This is easy and delicious. They didn't fall apart like some other fruity flapjacks tend to. Perfect for taking out on our field trip in the Hebrides. It was good to use some tasty honey instead of syrup.

karynyeeking's picture
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Very easy recipe. I altered it slightly by adding in some lemon zest to cut through some of the sweetness and also added in extra oats for a stiffer mix. The flap jacks held together no problem

barrettl's picture
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These were delicious - nice and chewy. If you let them cool properly, they are neither stodgy or greasy. I cut them into rectangles and then dipped one half in chocolate. I would double the quantity next time though.

brenwilson's picture

Very nice indeed, the best flapjacks I've found. Nice and squidgy texture. Used mixed seeds instead of (expensive) pistacios and a mixture of raisins and apricots. Cut them into squares while they are still a bit warm.

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