Apricot, honey & pistachio flapjacks

Apricot, honey & pistachio flapjacks

By Good Food
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(42 ratings)
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Prep: 5 mins Cook: 45 mins

Easy

Makes 16
These tasty treats will keep you in the kitchen for just five minutes

Nutrition and extra info

Nutrition: per serving

  • kcal193
  • fat11g
  • saturates5g
  • carbs22g
  • sugars15g
  • fibre2g
  • protein3g
  • salt0.13g
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Ingredients

  • 140g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g soft brown sugar
  • 2 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 175g rolled oats
    Two piles of oats

    Oats

    ohtz

    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 75g chopped pistachios
  • 140g dried chopped apricots
    Apricots

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

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.

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Comments, questions and tips

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joware1969
18th Oct, 2019
5.05
So easy and so delicious. I read through other reviews before making and reduced the sugar to 120g. Glad I did as they were just right in terms of sweetness.
MaryJarvis
2nd Mar, 2019
5.05
Great recipe, followed all the quantities exactly, but put in 75g of sunflower and pumpkin seeds as didn't have any pistachios, they are lovely, but possibly as someone else said a bit too sweet, so next time I'll only put 120g of sugar in and see, I'll definitely make these again.
fairystoryteller
7th May, 2018
5.05
Substituted pecan nuts for the pistachios but otherwise stuck to the recipe. Delicious result. Leave until completely cool before slicing and they don't fall apart at all.
KJRann
20th May, 2017
5.05
OMG these are amazing! I've never really been successful with flapjacks but tried this one to the recipe and the result is perfect chewy, fruity, nutty flapjacks. Best sliced once completely cool. Will definitely be making again and look forward to trying different flavour combinations!
jowa12
6th May, 2017
5.05
These turned out really well. I don't know if it makes a difference but I made sure I used 'rolled oats' rather than the cheapest supermarket porridge oats, and also a block of butter rather than stork/margarine. I chose to use light brown soft sugar too. I also read all the comments and left each batch a good 2-3 hours to cool in the tin before cutting and they didn't crumble at all and made perfect squares. Really tasty!
robyncowling@ma...
2nd Mar, 2017
5.05
This is my go to recipe for flapjacks. They're yummy. I put all sorts of fruit and nuts in them so no two batches are ever the same. Particularly tasty with dates and sunflower seeds
verysparkyifhungry
5th Oct, 2016
5.05
Have made these before as recipe, but made them tonight with walnut and cranberry. Absolutely yum, maybe even better than the original!!
tandemstoker
27th Mar, 2015
5.05
Excellent recipe! Only took 30 mins in my oven.
sophiebeynon
2nd Jun, 2014
5.05
This recipe is fab and so adaptable. They're great with apricots and flaked toasted almonds. A great recipe for the kids to try too (with a little help on the hot stuff!). Will definitely be a regular treat in our house.
Suziwuzipudding...
11th Mar, 2014
Lovely! Replaced pistachios with pecans and everyone loved it. Will definately make again. The mixture must cool before cutting otherwise it wont hold together

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robyncowling@ma...
3rd Sep, 2019
5.05
If I double the recipe, should I double the cooking time?
goodfoodteam's picture
goodfoodteam
9th Sep, 2019
Thanks for your question. If doubling the recipe, we'd suggest cooking it in two batches as above. If you have two 20 x 20 cm tins then you can pop them on separate shelves and swap halfway through cooking time.
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