APRICOT, PISTACHIO & DARK CHOCOLATE FLAPJACKS
I like to call these my grown-up flapjacks. They are slightly more refined than your classic flapjack and are full of all my favourite flavours. I adore them!
- 150 g vegan or regular butter
- 150 g light brown soft sugar
- 5 tbsp golden syrup
- pinch of salt
- 300 g chunky oats
- 100 g dried apricots roughly chopped
- 35 g shelled pistachios roughly chopped
- 50 g dark chocolate melted
Preheat the oven to 170°c (fan assisted)/370°f/gas 5 and line a square baking tin with parchment paper.
Gently melt the butter, sugar, golden syrup and salt together in a large pan. Mix in the oats until combined, then stir through the apricots and pistachios.
Press the mixture into the lined baking tin and bake for 25 minutes, or until golden around the edges. Remove from the oven and allow to cool completely in the tin.
Once cool, remove the flapjack from its tin, cut into 9 slices and drizzle over the dark chocolate. Allow to set, then enjoy!
Love oaty treats? Try these Salted Peanut Cookies next!