I couldn’t resist buying a tub of apricots the other day after seeing them for about £1.50, and they used to be my mum’s favourite fruit.Not everyone loves them but you should give them a chance as they are a mixture of sweet and sharp, not as juicy as a nectarine or peach which makes them an easy mess free snack for on the go. They also stay fairly firm when cooked which is something I like.
Inspired by a recipe I saw in Sainsbury’s magazine, (love this magazine, so cheap and yet it’s always filled with recipes that I really want to try), I thought the apricots would be a perfect addition to a flapjacky type snack, thus, with some macadamia nuts kicking around in my cupboard and a little white chocolate I came up with these apricot, macadamia nut & white chocolate flapjacks. They are really good…chewy with a little bite around the edges and a delicious mix of sweet and sharp. I am really pleased how they turned out.
These flapjack-type snacks are great for picnics and also a grab and go breakfast, I have made them gluten free and they also work egg free too. Excuse my terrible squares cutting…but I like the rustic look •ahem•.
Apricot, macadamia nut & white chocolate flapjacks recipe
- 125g oats (gluten free if need be)
- 125g soft brown sugar
- 125g self raising flour (gluten free if need be)
- 75g soft butter broken into small pieces
- 75g golden syrup
- 1 egg yolk (this can be omitted if an egg free recipe is needed)
- 300g fresh apricots, 8 halved and stoned the rest chopped
- 100g macadamia nuts
- 100g white chocolate chopped, or white chocolate chips
- Preheat the oven to 180ºC/gas mark 4
- Grease and line a 20cm square tin leaving a little baking parchment hanging over to help remove the baked flapjack
- In a bowl mix the oats, flour, sugar, butter, syrup and egg together to get a slightly wet crumble like mixture
- Put half the mixture into the tin and press down with your fingers to get an even base
- Mix the chopped apricots, macadamia nuts & white chocolate together
- Sprinkle the chopped apricots, nuts & chocolate mixture over the base spreading evenly
- Top with the remaining oat mixture and press down
- Top with the 16 apricot halves in an even pattern so it can be cut into sixteen squares when cooked
- Bake for 45-55 mins until firm and golden, check after 45 minutes
- Remove from the oven and leave to cool for a few minutes before using the baking parchment to help you carefully remove from the tin.
- Slice into 16 squares and allow to cool on a wire rack
- Sprinkle with a little icing sugar, optional