Apricot flapjacks
Packed with oats, which release energy slowly, flapjacks are the ideal sweet treat for lively kids.
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Prep time: 10 mins
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Cooking time: 20-25 mins
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Serves: 12
Ingredients
Take care not to overcook the flapjacks as they'll become brittle. When you take them out of the oven they should still be a little soft in the centre and will firm up on cooling.
- 175g (6oz) butter
- 100g (4oz) demerara sugar
- 60ml (4tbsp) golden syrup
- 275g (10oz) rolled oats
- 50g (2oz) ready-to-eat dried apricots, chopped
- 30ml (2tbsp) pumpkin seeds
- 30ml (2tbsp) sunflower seeds
Method
- Preheat the oven to 180°C, (350°F, gas mark 4). Grease and line the base of a 20cm x 24cm (8in x 9½ in) shallow cake tin with baking parchment.
- Place the butter, sugar and syrup in a pan and heat gently until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the oats, apricots and seeds.
- Press the mixture into the prepared tin, pressing down firmly with the back of a spoon. Bake for 20-25 mins until golden brown around the edges.
- Allow to cool in the tin for 10 mins, then cut into 12 squares and leave to cool completely.
Nutritional information per portion
- Calories 280(kcal)
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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