APRICOT FLAPJACKS
Soft and chewy Apricot Flapjack Recipe with a handful of raisins and Flaked Almonds take only 25 mins to bake. They are an ideal recipe for packed lunches or mid-day snacks.
Provided by Lynn Hill
Categories Snack
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 180c fan assisted
- Grease and line the base and sides of a shallow traybake 10.5 inch (27cm) x 7 inch (17.5cm) about 1 inch deep with baking parchment. The baking parchment will also make it easier to lift the flapjacks out of the tin when they have cooled.
- Melt the butter, sugar, and syrup in a large pan over a very gentle heat until all the sugar and butter have melted. DO NOT BOIL THE MIXTURE. This will make the flapjacks as hard as toffee.
- Remove the pan from the heat and stir in the Dried Apricots, raisins and Flaked Almonds. Mix thoroughly.
- Add the flour, salt and oats
- Mix thoroughly until everything is covered in the syrup mixture.
- Spread the mixture evenly and firmly into the prepared tin. Pressing the mixture down firmly will help prevent the flapjacks turning out crumbly.
- Bake in the centre of the oven for 25 - 30 minutes or until baked and golden brown in colour.
- Remove from the oven. Leave to cool a little before partially slicing the top into bars. DO NOT CUT ALL THE WAY THROUGH. This will make them crumble.
- Leave to cool completely, before slicing into bars.
- Keep in an airtight container.
Nutrition Facts : Calories 284 kcal, Carbohydrate 38 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 107 mg, Fiber 3 g, Sugar 18 g, ServingSize 1 serving
APRICOT AND RAISIN FLAPJACKS RECIPE
Learn how to make these moreish apricot and raisin flapjacks. They're so simple and make the perfect packed lunch box filler or snack during the day
Provided by Jessica Dady
Categories Dessert, Packed lunch, Snack
Time 45m
Yield Makes: 16
Number Of Ingredients 7
Steps:
- Grease an 18cm (7") square shallow tin.
- Melt the sunflower spread, syrup and sugar together in a saucepan, stirring until the sugar has dissolved.
- Stir in the rolled oats, desiccated coconut, apricots and raisins.
- Spread the mixture in the prepared tin and bake in a pre-heated oven at 180ºC/350ºF/gas mark 4 for 30-35 mins.
- Cut into 16 pieces and leave in tin until cold.
Nutrition Facts : @context https, Calories 152 Kcal, Sugar 13.0 g, Fat 7.5 g, SaturatedFat 3.0 g, Sodium 0.11 g, Protein 1.7 g, Carbohydrate 20.8 g
APRICOT, HONEY & PISTACHIO FLAPJACKS
These tasty treats will keep you in the kitchen for just five minutes
Provided by Good Food team
Categories Snack, Treat
Time 50m
Yield Makes 16
Number Of Ingredients 6
Steps:
- Put butter, soft brown sugar and honey in a small pan, then heat gently until melted.
- Tip oats, pistachios and apricots into a medium bowl. Pour over the melted butter mixture and stir to combine.
- Transfer to a 20cm x 20cm greased and lined baking tray and cook at 160C/140C fan/gas 4 for 35-40 mins. Remove and cool in tin, then slice into 16. Will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 193 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
APRICOT AND RAISIN FRUIT BARS
Delicious and easy fruit bars that make good use of your food processor. These bars have a very intense not-too-sweet apricoty flavor, so are best if cut into small squares.
Provided by ellie_
Categories Bar Cookie
Time 1h20m
Yield 1 dozen bars
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cut butter in pieces and place in the food processor bowl (fitted with the steel knife) with flour, powdered sugar and a pinch of salt.
- Process until blended using on/off turns (5-10 seconds).
- Press into a 9 x 9-inch pan.
- Bake for 15-20 minutes.
- While crust is baking, make the topping.
- Place drained apricots, raisins, one tablespoon lemon juice and 1/2 cup sugar in the processor bowl and process until chopped finely (5-10 seconds).
- Pour into a seperate bowl and set aside.
- Add eggs to processor bowl and mix using on/off turns for 5-10 seconds.
- Add 2 tablespoons lemon juice, baking powder, 1/8 teaspoon salt, and apricots/raisin mixture.
- Process using 3 on/off turns.
- Fold in cashews, using one on/off turn.
- Spoon mixture over baked crust, spreading evenly and covering whole crust.
- Return to oven for 30-35 minutes or until done.
- Cool on rack and sprinkle with powdered sugar if desired.
- Cut into squares.
***** CHEWY ENGLISH FLAPJACK *****
This recipe is for a tradional english cake/dessert/snack. everyone in my family loves this recipe, though its so old i cant remember where it came from. we all love it because its such a sweet, gooey, rich comfort food! its so easy to make, why not try it out? there are variations in this recipe, so you can try out the different optional ingredients, or even a combination of them!
Provided by comfort_food_rocks
Categories Bar Cookie
Time 40m
Yield 9-12 SQUARES, 9-12 serving(s)
Number Of Ingredients 7
Steps:
- Put the butter, sugar, and syrup in a saucepan, and stir ir over a medium heat until the butter has melted.
- put the melted mixture into a miXing bowl, and add the porridge oats and any optional ingredients you want to add.
- put the mixture in a papered tin, flattening the mixture with the back of a spoon.
- bake the flapjack in the oven at about 180c for around 30 minutes, or until the flapjack has browned.
- note: if you are using raisons in your recipe, you might like to cook the flapjack for a shorter time, or for a longer time at a lower temperature, because raisins can burn and expand with the heat.
- once you take the flapjack out, you should cut it before it cools completely because it will harden.
- if youre impatient, eat some warm (if you havent already!) but flapjack is just as delicious chilled.
- ***** if youre a chocaholic, i would recommend that when the flapjack has cooled completely, you melt a black of chocolate and pour it over, and wait for it to set. *****.
FLAPJACK WITH RAISINS
Crisp, but crumbly perfect FlapJack for breakfast or a simple snack.
Provided by bebe01
Time 40m
Yield Serves 9
Number Of Ingredients 0
Steps:
- Preheat the oven to 180 degrees C / gas 4. And line and grease a square tin. Around 6" by 6". But it can be bigger but you'll have a slightly thinner flapjack
- Melt the butter, sugar and golden syrup over a medium-low heat making sure not to boil it.
- Add the oats and the raisins to the butter mixture and stir thoroughly.
- Once fully mixed together pour the mixture into the tin and press and flattern with the back of a spoon.
- Cook at 180/ gas 4 for 15 minutes then reduce the heat to 160/ gas 3 for a further 10 minutes. If the FlapJack seems too moist by look just watch it for a few extra minutes.
- Remove from the oven and cook in the tin for 15-20 minutes then remove. Let cool fully on the grease proof paper then cut into any sizes squares you want and serve.
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