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Thursday, 22 August 2013

Food: apricot flapjack

I was determined to make some energy rich snacks to take along to the Lake District as I knew I'd be doing lots of really difficult walks.

M ate a delicious apricot flapjack in Cornwall the previous week, so that immediately sprung to mind. Rich in slow release oats, natural sugar and apricots, apricot flapjack really is the perfect walking snack. Coupled with this, flapjacks retain their freshness for quite a while when compared with other baked goods and are relatively easy to package up.

I spent a while scanning through recipes, before choosing this one. I was so pleased with the result. It's possibly the best flapjack I've ever made. I particularly like the apricot running through the middle of the flapjack which keeps it beautifully most. Obviously feel free to use any combination of dried fruits; dates and figs also work very well.

Makes 12 squares

225g dried apricots
175g butter
3 tbsp golden syrup
75g light muscovado sugar
300g rolled porridge oats

1. Preheat the oven to 190 degrees celsius.
2. Chop the apricots finely.

3. Heat the apricots in a saucepan with 2 tbsp of water for 5 minutes.
4. In a separate large pan, melt the butter, sugar and syrup.
5. Stir in the oats and mix together thoroughly.

6. Spoon half the mixture into a greased baking tin (I use an 8 inch square tin) and press down the mix.

7. Spread your apricot onto the oats and level.

8. Add the remaining oats to the top and press down.

9. Bake for 20-25 minutes.

 What's your favourite high energy snack? Do you prefer your flapjack with fruit or without?

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