Apricot Flapjacks with Ginger
Delicious oat squares made from porridge oats and dried apricots, perfect snack for lunchboxes or at home.
Servings: 12 squares
Calories: 340kcal
Equipment
- Baking Tray 30 x 23cm lined with non-stick parchment paper.
Ingredients
- 225 g butter
- 225 g demerara sugar
- 75 g golden syrup
- 275 g porridge oats
- 100 g dried apricots chopped
- 15 g stem ginger in syrup finely chopped (or use half tsp powdered ginger)
Instructions
- Preheat the oven to 160c/Gas Mark 3.
- Melt the butter, sugar and golden syrup in a small saucepan on a low to medium heat.
- Mix the oats, chopped apricots and stem ginger in a large mixing bowl.
- Pour the melted mixture onto the dry ingredients and stir until well incorporated.
- Pour the mixture into your lined tin. Spread to the edges and pack the mix flat with the back of a wooden spoon to compress it a little. This prevents crumbling.
- Bake for 20-30 minutes in the middle of the oven. (see note above).
- Allow the flapjacks to cool in the baking tin before cutting into fingers or squares.
