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8 ratings

Recipe by Lesley Waters

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1. Heat oven to 180C/fan 160C/gas 4. Gently heat the syrup, butter and sugar until the butter melts, then stir in the vanilla, oats, apricots and pears until well combined.
2. Press the mixture into an 18cm-square non-stick brownie tin and bake for 25-30 mins until golden. Leave to cool for 10 mins, then mark into 12 bars and leave to cool completely before removing.

Nutrition per flapper

157 kcalories, protein 2g, carbohydrate 23g, fat 7 g, saturated fat 4g, fibre 2g, salt 0.17 g

Latest comments and suggestions

• Tomski

  14 November 2007

  Tomski rated and commented on this recipe

  

  Absolutely Fabulous! My husband and children all wolfed this down. I made it yesterday and it's all gone!! Very easy to make and very tasty to eat!

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• kaydee

  12 January 2008

  kaydee rated and commented on this recipe

  

  Fantastic! I substituted the pears with raisins - very tasty and easy to make.

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• sally

  29 March 2008

  sally rated and commented on this recipe

  

  The first time ever in my life my flapjacks have stayed together! substituted the apricots and pears for mixed berries, including sour cherries and this was lovely.

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• Olwen

  05 May 2008

  Olwen rated and commented on this recipe

  

  I made this in large quantity for a Morris team dancing on May Day and it disappeared immediately with requests for more. For a change I used "Crazy Jack's Organic Golden Syrup" which had a particularly good flavour. I also used dried sour (morello) cherries, blueberries and apricots. Delicious! Highly recommended recipe.

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• kira

  13 August 2008

  kira rated and commented on this recipe

  

  I made these for my daughter who is not allowed to take food with nut products in them to her place of work. They were so good I don't think she managed to get many! Will try other fruits next time.

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• sara

  31 January 2009

  sara rated and commented on this recipe

  

  I don't know where I went wrong but mine were a complete disaster! i am very very dissapointed :( they were still undercooked and soggy after 30 minute so I had to leave them in for alot longer, and when I tried to take them out of the brownie tray they crumbled into a greasy granola! Anyone have any idea where I may have gone wrong? thanks x

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• rebecca

  01 February 2009

  rebecca rated and commented on this recipe

  

  adore this flapjack - i usually make it up as I go along. Tan Tan - it sounds like you used too much butter, it shouldn't be too wet when its in the saucepan - add more oats and sugar? This may stop the soggy greasiness.

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• Lucy

  20 April 2009

  Lucy rated and commented on this recipe

  

  I adore flapjack, but this was disappointing. Mine too resembled a greasy granola at the end and I used the amount of butter suggested and was careful not to over use. Just didnt work and wont be doing again. I have yet to find a brilliant flapjack recipe that combines chewy texture without too much grease.

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Ingredients

• 100g golden syrup
• 85g butter
• 2 tbsp demerara sugar
• 1 tsp vanilla extract
• 140g porridge oats (use rolled organic oats if you can, as they have bigger flakes)
• 85g dried apricots , roughly chopped
• 50g dried pears

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Ingredients

• 100g golden syrup
• 85g butter
• 2 tbsp demerara sugar
• 1 tsp vanilla extract
• 140g porridge oats (use rolled organic oats if you can, as they have bigger flakes)
• 85g dried apricots , roughly chopped
• 50g dried pears

Nutrition per flapper

157 kcalories, protein 2g, carbohydrate 23g, fat 7 g, saturated fat 4g, fibre 2g, salt 0.17 g

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