Not only do cherries and apricots give this flapjack a great taste, they also add texture and colour and help it stay wonderfully moist.
Makes: 12 – 20 pieces (I cut mine 6 x 3 and the pieces were a fair size.)
Time: 15 – 20 min. prep. 40 – 45 min. baking + cooling time.
Level: Really easy
Need: 1 or 2 large mixing bowls and a baking tin about 30cm x 20cm (12” x 8”).
- 250g/9oz butter or baking spread (e.g. Stork) or a mixture
- 250g/9oz golden syrup (I sometimes replace 50g/1¾oz with honey)
- 250g/9oz soft light brown sugar
- Several drops of cherry flavouring (Optional. I use “Foodie Flavours”)
- 550g/1¼lb porridge oats (I sometimes replace 50g/1¾oz with oat bran or oat meal)
- ½tsp salt
- About 250g/9oz glace cherries, some whole, most halved
- About 125g/4½oz dried apricots, cut into small pieces
1. Line the base and sides of the tin with baking parchment. Turn the oven on to reach 170°C / fan 150°C / 325°F / Gas 3-4.
2. Put the butter/spread, the syrup and the sugar in a large saucepan and heat until melted. (Don’t let it come to a boil.) If you want to add in some optional cherry flavouring, do it when this mixture is fully liquid.
3. Meanwhile put the dry ingredients into a large mixing bowl and mix well, ensuring the cherries and apricots are well distributed.
NB Plenty of space is required when stirring in the wet mix, so you might need to split the dry mixture between two bowls. If possible, once wet and dry are mixed together, bring them into one bowl for a final mix, to equal things out.
4. Pour the melted mixture into the dry and stir well to fully coat all the dry parts.
5. Pour or spoon the mixture into the prepared tin and press down firmly and evenly with a wooden spoon or other implement of your choice.
6. Tap the tin a couple of times on your work surface to release any trapped air then bake for 40 – 45 minutes.
7. Cool in the tin. When reasonably cool mark out the lines for your pieces. Cut through fully later, when it’s more solid.
I’m hopeless when it comes to getting all the pieces equal in size. Even though I measure carefully and use cocktail sticks to guide me some lucky people always get bigger pieces while the others slightly smaller. No one has ever complained though.
Click this link for more tasty traybake recipes. Here are some of my personal favourites that I think you’ll love too:
Also, have a look at my site for other recipes, sweet and savoury.
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