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Walnut, apricot and pumpkin seed flapjacks

Prep Time10 minutes
Cook Time30 minutes
Chill time20 minutes
Total Time1 hour
Servings: 24 pieces

Ingredients

  • 100 g walnuts
  • 50 g pumpkin seeds
  • 175 g butter
  • 100 g light brown soft sugar
  • 3 tbsp clear honey
  • 100 g chopped dried apricots
  • 250 g porridge oats

Instructions

  • 1 Preheat the oven to 180°C, fan 160°C, gas 4.
  • 2 Spread the walnuts and pumpkin seeds over a baking tray and toast in the oven for 5 minutes or until lightly golden. Leave to cool, then roughly chop.
  • 3 Gently heat the butter, sugar and honey together in a small pan until melted, stirring occasionally. Remove the pan from the heat and leave to cool slightly.
  • 4 Tip the dried apricots and oats into a large mixing bowl. Add the chopped walnuts and seeds. Pour in the butter mixture and mix well.
  • 5 Lightly butter a 20cm square preferably loose-bottomed baking tin. Tip in the flapjack mixture and press down firmly with the back of a fork to make an even layer.Cover the tin with cling film and press down well with your hand. Chill for 20 minutes.
  • 6 Bake for 30 minutes or until lightly golden. Place on a baking tray if using a loose- bottomed tin.
  • 7 Remove from the oven and leave to cool in the tin for a few minutes to firm up, then remove from the tin and leave to cool completely on a cooling rack. Cut into 24 pieces.

Notes

Tip: For speed and to save washing up, melt the butter, sugar and honey in the microwave on a low setting for a few seconds at a time.
Keep in a container in the fridge if you like it firm. 
Variations: Replace the apricots with chopped dates or a mixture of both.