Why recepie famous for?
A tasty twist on flapjacks with a luscious layer of apricots inside
Ingredients
140g light muscovado sugar3 tbsp golden syrup
butter
250 g rolled oats
85 g raisin or sultanas
85g walnut
pieces (or use your favourite nuts, roughly chopped)
50g sesame or mixed seeds
25g dried cranberry
50g ready-to-eat apricot, finely chopped
Instructions
Heat oven to 160C/fan 140C/gas 3. Gently heat the sugar, golden syrup and butter in a pan until the sugar and butter have both melted. Stir the oats, raisins, walnuts, seeds and cranberries into the pan until coated in the butter.Spoon half the oaty mix into a traybake tin (23 x 23cm or thereabouts). Scatter the apricots over the top, then top with the remaining oat mix. Pack the mix down well and smooth with the back of a metal spoon. Bake for 35 mins or until dark golden. Leave to cool completely before cutting into 16 bars with a sharp knife
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