Ingredients
The following ingredients have 4 Servings
- 250 g unsalted butter/dairy free alternative
- 175 g soft brown sugar
- 120 g golden syrup
- 60 g maple syrup
- 3 tsp ground cinnamon
- 360 g gluten free rolled oats
- 100 g fresh cooking apple (eg Bramley) (peeled, cored and chopped into small cubes (approx 1 small to medium apple))
- 85 g dried apricots (chopped into small pieces)
Instruction
- Base line a 9 inch (23 cm) square baking tin with baking paper.
- Pre-heat the oven to 170 C/325 F/Gas 3.
- In a large non-stick saucepan, melt and mix the butter, sugar, syrups and cinnamon over a low heat, stirring frequently.
- Remove from the heat and stir in the oats, chopped apple and apricot until well-combined.
- Spoon the mixture into the baking tin and spread evenly.
- Gently compress the top with the back of a spoon.
- Bake for about 35 to 45 minutes until golden brown and starting to firm up at the edges.
- Remove from the oven and leave in the tin to start to cool.
- While still warm, mark (score) out the slices with a sharp knife, but then leave to cool completely in the tin.
- When the flapjack has cooled, remove from the tin and cut through into pieces.
- Store in an airtight container at room temperature.
