Apricot, Macadamia Nut & White Chocolate Flapjacks
Prep time
Cook time
Total time
The perfect picnic snack, or even as a cheeky 'on the go' breakfast bar. This recipe is easily adapted to be gluten free and egg free. For a dairy free alternative, omit the chocolate and replace the butter with a dairy free version, I like using Pure for any dairy free baking.
Recipe type: Snack
Cuisine: British
Serves: 16
  • 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
  1. Preheat the oven to 180ÂșC/gas mark 4
  2. Grease and line a 20cm square tin leaving a little baking parchment hanging over to help remove the baked flapjack
  3. In a bowl mix the oats, flour, sugar, butter, syrup and egg together to get a slightly wet crumble like mixture
  4. Put half the mixture into the tin and press down with your fingers to get an even base
  5. Mix the chopped apricots, macadamia nuts & white chocolate together
  6. Sprinkle the chopped apricots, nuts & chocolate mixture over the base spreading evenly
  7. Top with the remaining oat mixture and press down
  8. Top with the 16 apricot halves in an even pattern so it can be cut into sixteen squares when cooked
  9. Bake for 45-55 mins until firm and golden, check after 45 minutes
  10. 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.
  11. Slice into 16 squares and allow to cool on a wire rack
  12. Sprinkle with a little icing sugar, optional
Recipe by Cherished By Me at http://cherishedbyme.com/2015/06/apricot-macadamia-nut-white-chocolate-flapjacks/