Apricot and hazelnut flapjacks

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Serves: 8

By Katyathegringa

(2 Votes) 3


  • 55g golden syrup

  • 115g salted butter

  • 55g muscovado sugar

  • 200g rolled oats

  • 1 handful pumpkin seeds

  • 1 handful dried apricots chopped

  • 1 handful sultanas

  • 1 handful hazelnuts roughly chopped


  1. Melt the butter, sugar and syrup in a large pan over a low heat
  2. Turn off the heat once fully melted and add all the dry ingredients
  3. Stir until fully coated with the melted mixture
  4. Pour mixture into a greased ovenproof dish or tin (I use a 30x20cm ovenproof dish) and push down with the back of a spoon until firmly compacted
  5. Bake for 15 minutes at 190C/gas mark 5.
  6. Once removed score the mixture into portions with a knife (you have to do this before the mixture cools as it hardens)

Leave to cool and eat!

Handy Hint

When spooning the golden syrup out of the tin, first coat the spoon with a little flavourless oil - the syrup will then just fall off the spoon….thanks Nigella!

Additional Information

  • Egg Free

  • Vegetarian

  • Snack

  • Cake/Dessert

  • Lunchbox

  • Biscuit and sweets

  • Kids can help

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Your comments

  • SeanConnerysChestHair 06/07/14 16:17

    Best Flapjacks ever!

  • OctopusSting 25/04/12 19:32

    Delicious flapjacks. I used blanched almonds instead of hazlenuts I tried to 'cut' them before cool enough and some crumbled. The ones left to cook in the fridge for an hour and then cut were perfect

  • Katyathegringa 11/11/10 14:23

    It is divine!