Apricot and white chocolate flapjacks recipe

1. 1

   Preheat the oven to 180C/Gas 4.

2. 2

   Finely chop the apricots.

3. 3

   Put the butter, sugar and honey in a saucepan over a medium heat and stir until melted and well mixed, then add the apricots, lemon zest and treacle and mix in.

4. 4

   Tip in the oats and stir into an oaty mush.

5. 5

   Dollop into the prepared tin and even out.

6. 6

   Bake for 2025 minutes, or until just darkened around the edges and golden brown in colour.

7. 7

   Remove from the oven and allow to cool completely before turning out from the tin and slicing into 16 rectangles or triangles.

8. 8

   Melt the white chocolate in a heatproof bowl over a pan of barely simmering water.

9. 9

   From here you have a couple of choices.

10. 10

    You can dunk one end of each flapjack into the melted chocolate, or you can drizzle the melted chocolate over the flapjacks.

11. 11

    Or maybe do half and half.

12. 12

    Allow the chocolate to set.

* Per serving · 4 servings · Values may vary.

No additional tips available.