Sunday, 26 April 2015

Apricot and Almond Flapjack Recipe

I hope that now you are a committed Fashionable Bake reader, every Sunday has now become an exciting part of your life to see what is new to bake this week! (or not... which is totally fine *cries a little*) 

So the London marathon is taking place today, firstly a good luck to all the runners! This weeks bake, maybe could have been blogged a week in advance prior to the marathon (I don't actually know how many marathon runners if any are a Fashionable Bake reader)as flapjack is great for energising! 

On to this weeks bake: Apricot and Almond Flapjack
I partnered up with my older sister who is an a bit of an athlete herself, previously completed two marathons (round of applause please)! I say partnered... she baked the flapjack and I am now writing about it. I hope the lack of chocolate in this weeks bake doesn't put anyone off as it is super yummy, super scrummy, super delicious (and all other things super). 

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(Apologies for the not so great quality of the photos, there was a slight camera/phone mishap which I won't go in to)

So lets take a little look shall we...

Who can say no to that golden, sweet, buttery goodness?!

If you answered correctly, here is the how to:


  • 250g Butter
  • 100g Soft brown sugar
  • 8 Tbsp Golden Syrup
  • 500g Oats (we used 250g rolled oats and 250g jumbo oats)
  • A good handful of dried Apricots (around 100g)
  • Handful of Almonds (around 75g)


  1. Preheat your oven to 170 degrees C (fan oven).
  2. Line and greaseproof a large baking tray.
  3. In a large pan, slowly melt the butter, sugar and golden syrup. Once melted, bring the mixture up to the boil allowing to gently bubble for 2-3 minutes.
  4. While the mixture is bubbling, quarter the dried apricots and roughly chop the almonds.
  5. After the mixture has bubbled for a few minutes (the colour should have deepened to look a little like toffee) leave to cool for a further few minutes. 
  6. Whilst cooling, in a bowl weigh out your oats. We used jumbo oats to give a better texture and nuttiness. If you only have rolled oats, you may need to use less as they absorb more moisture.
  7. Once the mixture has had time to cool a little, stir in the oats, dried apricots and almonds.
  8. Spoon the mix on to your baking tray and spread evenly. Bake for 20-25 minutes until golden brown. 
  9. When cooked, cut or score into pieces whilst they are still warm to make it easier to cut and allow to cool.

Happy baking!

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