Apricot Flapjacks Recipe

I made these apricot flapjacks to take with me as a snack on a long bike ride. They are thick, soft and chewy, with plenty of dried fruit for a welcome energy boost along the way.

You don’t need to be heading out on a bike ride to enjoy them, though. They are just as good served as an afternoon treat with a cup of tea, added to a lunchbox or packed for a picnic.

What You Need

For the exact quantities and shorter instructions, head down to the recipe card at the bottom of the post.

Dried Apricots

The dried apricots add a lovely fruity flavour and a slightly tangy contrast to the sweetness of the flapjacks.

Cut them into small pieces so they are evenly spread throughout the oat mixture.

Raisins

Raisins add sweetness and make the flapjacks even fruitier and chewier. You can swap them for sultanas or use a combination of raisins and sultanas if you prefer.

Porridge Oats

Standard porridge oats work best for these flapjacks. Their smaller flakes absorb the melted butter and syrup mixture well and compact together more easily than jumbo oats.

Butter

Either salted or unsalted butter can be used. If you are using unsalted butter, you can add a small pinch of salt to the mixture if you wish.

Brown Sugar

Brown sugar adds sweetness as well as a rich caramel flavour. I used 100g, but the dried fruit, golden syrup and black treacle also add sweetness. If you prefer your flapjacks a little less sweet, you can reduce the brown sugar to 80g.

Golden Syrup

Golden syrup helps sweeten the flapjacks and bind the oats together.

Black Treacle

The black treacle is optional, so you can leave it out if you don’t have any. The flapjacks will still be sweet and full of flavour from the golden syrup and brown sugar. If you do decide to use it, half a tablespoon of black treacle gives these flapjacks a deeper flavour with more of a caramel taste. It works particularly well with the dried apricots and brown sugar.

Baking Tin

I made these apricot flapjacks in a loaf tin which produced thick slices with a soft and chewy middle. Thicker flapjacks can be more likely to crumble than thinner ones. Pressing the mixture very firmly into the tin before baking and leaving it to cool completely before slicing will help it form a solid block.

For a thinner version made in an 8-inch square tin, see my classic flapjacks recipe. The quantities and cooking instructions are different from this recipe.

How to Make Apricot Flapjacks

Preheat the oven to 160°C fan and line a loaf tin with baking paper. Leave enough paper extending above the sides to help you lift the flapjack block out once it has cooled.

Cut the dried apricots into small pieces. Making them roughly the same size as the raisins will help distribute the fruit evenly through the mixture.

Add the butter and brown sugar to a saucepan. Warm them gently, stirring regularly, until the butter has melted and the sugar has started to dissolve.

There is no need to bring the mixture to the boil. As soon as the butter and sugar have melted together, stir in the golden syrup and black treacle, if using.

Remove the saucepan from the heat and add the chopped apricots, raisins and porridge oats.

Stir everything together thoroughly. Make sure the fruit is evenly distributed and that all the oats are coated in the melted butter and syrup mixture.

Spoon the mixture into the lined loaf tin and spread it into an even layer.

Now use the back of a metal spoon to compress the mixture very firmly. Press it down repeatedly across the entire surface, including the corners and edges of the tin.

This is especially important for thick flapjacks. Packing the oats tightly together will help them bind and reduce the chance of the finished slices falling apart. If the mixture sticks to the spoon, lightly grease the back of it first.

Bake for about 25 minutes, until the edges are starting to turn a slightly deeper shade of golden brown.

The centre may still look soft and a little unset when the flapjacks come out of the oven. This is how it should look. It will become firmer as it cools, so avoid leaving it in the oven until the middle looks completely set. Overcooking the flapjacks can turn them hard and crunchy rather than soft and chewy.

Leave the flapjacks in the loaf tin until they have cooled completely. Don’t try to lift them out or cut them while they are still warm; the cooling time allows the mixture to set into a firm block. Once completely cold, lift the flapjacks out using the edges of the baking paper. Transfer the block to a chopping board and cut it into thick slices with a sharp knife.

Tips for Making Apricot Flapjacks

Compact the Mixture Well

One of the most important steps is pressing the mixture firmly into the loaf tin. Thick flapjacks are naturally a little more prone to crumbling, so use the back of a metal spoon to pack the mixture down as tightly as possible. Pay particular attention to the corners and edges.

Wait Until They Are Cold Before Cutting

Leave the flapjacks undisturbed in the tin until they have cooled to room temperature. When the mixture is warm, it will still be soft and may fall apart if you try to remove or slice it. As the butter, sugar and syrup cool, they help bind the oats into a much firmer block.

Don’t Wait for the Centre to Set in the Oven

The outer edges should be a deeper golden brown when the flapjacks are ready, but the centre will remain soft. This doesn’t mean that they need more time in the oven. They will continue to set as they cool. Baking them until the middle is firm could result in hard, crunchy flapjacks.

Can I Reduce the Sugar?

Yes, you can reduce the brown sugar from 100g to 80g if you would like the flapjacks to be less sweet. The raisins, apricots, golden syrup and black treacle all contribute to the overall sweetness, so a small reduction in the brown sugar should still leave them with plenty of flavour.

Can I Use Different Dried Fruit?

The raisins can be replaced with the same quantity of sultanas, or you can use a mixture of the two. You could also exchange some of the raisins for dried cranberries. Their sharper flavour is a good contrast to the sweet, buttery oat mixture. Keep the overall weight of dried fruit roughly the same so that you don’t significantly change the texture of the flapjacks.

How to Store Apricot Flapjacks

Once they are completely cold, place the flapjacks in an airtight container. Store them at room temperature in a cool place away from direct sunlight. They should keep for up to one week. If you need to stack the slices, place sheets of baking paper between the layers to prevent them from sticking together.

Can You Freeze Flapjacks?

Yes, flapjacks freeze very well and can be kept in the freezer for up to three months. Allow the flapjacks to cool completely before preparing them for the freezer. If they are packed away while they are still warm, the trapped steam can create excess moisture and make them soggy.

You can wrap the individual flapjacks tightly in cling film or place them in a freezer-safe container. When stacking them, add a sheet of baking paper between each layer.

To defrost, remove the number of slices you need and leave them at room temperature for approximately one to two hours. Once thawed, you can warm an individual flapjack in the microwave for around 10 to 15 seconds if you would like it soft and slightly gooey. Microwave timings vary, so start with the shorter time.

More Baking Recipes

I hope you enjoy these apricot flapjacks (let me know if you make them!) If you are after more easy baking recipes, check out these for inspiration;

• Shortbread
• Millionaire Shortbread
• Bread Pudding
• Chocolate Chip Muffins
• Ginger Cake
• Apple Pie
• Easy Treacle Tart
• Rock Cakes
• Chocolate Chip Cookies