Orange and Apricot Flapjack

11 March 2014

Orange, Apricot and Ginger Flapjack Recipe

My not-quite-a-new-years-resolution to blog more seems so far to have been pretty unsuccessful. So we'd probably better start with an apology for that - although it isn't entirely my fault, I swear. I have been working on a few things that I am very excited to share with you but they just aren't ready yet. I've also got a broken laptop right now (wine and electronics do not make good friends) so finding chances to blog has been a little tricky.

This one is a very simple recipe that I assembled recently, my orange and apricot flapjack. A few weeks ago, a friend at work told me (and the rest of the office) of a flapjack recipe I 'had to try'. A secret to flapjack that could beat all other flapjacks. Whilst I never did get the full recipe from her, I managed to extract her secret ingredient and with a road trip on the cards for the weekend I was ready to give flapjack a go.

I decided to use up some of the dried fruits in my cupboard and add some orange and ginger to give a nice warming feel (my last winter bake before looking forward to spring!) but you could substitute these for any flavours you like. If you do give them a go, or come up with any unique flapjack toppings, leave a comment or send me a tweet - I'd love to see the results.


165g porridge oats
85g crunchy nut cornflakes
125g brown sugar
125g butter
3 tbsp golden syrup
40g dried apricots
30g sultanas
peel of one orange
1/4 tsp ground ginger

Start by finely chopping the apricots, sultanas and orange peel. Then add all of the ingredients into a large bowl and stir until well combined. You could do this in an electric mixer but after getting cornflakes and butter stuck in mine, I'll be doing it by hand in future! If you have quite a large bowl though I imagine you wouldn't have any problems.

Grease a large baking tin and then spoon in your mixture and bake at around 180 degrees for 20 minutes. Once cooled, gently remove from the tin and enjoy!

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