These Apricot & Coconut Flapjacks are so easy to make. They don’t use too many ingredients either. A basic flapjack can easily be enhanced, as here, with some dried apricots and desiccated coconut.
Jump to RecipeFlapjacks in the UK are different to those in the USA. These are oat bars, or squares, full of butter, brown sugar and golden syrup. Add to that some soft dried apricots, chopped, and some desiccated coconut and you have a wonderful treat. Of course, the basic version is so delicious too.
They are not only delicious, but they take very little time to make. So, in next to no time you can have a wonderful treat ready to enjoy with an afternoon cup of tea.
Ingredients For Apricot & Coconut Flapjacks
As I mention above, there are not too many ingredients.
Oats – Rolled oats are best. I haven’t tried the quick type of oats but they may be fine.
Butter – Unsalted butter. You can use salted butter too, but then omit the salt specified in the recipe.
Sugar – Soft light brown sugar. You can use granulated sugar but the flavour of the flapjacks will not be so rich.
Golden Syrup – This lovely sticky syrup helps to bind the oats and offers a great flavour. You can use corn syrup instead, but that offers a different flavour. If, like me, you have some invert sugar syrup from making candied peel you can use that instead.
Salt – To draw out the other flavours
Apricots – Soft dried apricots, chopped into small pieces.
Coconut – Desiccated coconut is best. But you can use shredded coconut instead, just chop it into small pieces.
Process For Apricot & Coconut Flapjacks
It’s all very simple. Put the sugar, butter, salt and golden syrup into a saucepan and heat it until everything is combined and the sugar has dissolved.
In a large bowl stir the apricots and coconut into the oats. Pour the melted liquids into the bowl and stir everything together until fully combined, with all the oats coated.
Press the mixture into a 12 x 9 inch(30 x 23 cm) lined pan. Make sure it is evenly spread and compressed.
Place the pan into a preheated oven(180C/160C Fan/350F).
Bake for about 30 minutes, until the edges just begin to brown. Leave the flapjacks in the pan until completely cool.
Turn out and cut into squares or bars of the size you prefer.
My Bake
I let my flapjacks bake for 30 minutes. Then I took them out of the oven and left them in the pan to cool. Once cool I took the flapjacks out of the pan and cut them into 18 rather good-sized pieces.
I was then able to enjoy one. What a lovely taste, the rich buttery sweetness of the hearty oats was just perfect, along with the added flavours of apricot and coconut.
These are just perfect as a snack, with a cup of tea or coffee. They also would be good as a quick breakfast, or to take as a treat for lunch.
Another great recipe is Strawberry Cake Tart.
Apricot & Coconut Flapjacks
18
servings10
minutes30
minutesKeep the screen of your device on
Ingredients
500 grams rolled oats(5 1/2 cups)
250 g unsalted butter(1 cup + 1 1/2 tbsp)
250 g light brown sugar(1 1/4 cups)
100 g golden syrup(5 tbsp)
100 g chopped dried apricots(2/3 cup)
50 g desiccated coconut(1/2 cup)
3 g salt(1/2 tsp)
Directions
- Preheat the oven to 180C/160C Fan/350F
- Grease and line a 30cm(12 inch) by 23 cm(9 inch) pan, or something similar in size.
- Place the butter, sugar, golden syrup and salt into a saucepan.
- Place the saucepan on the heat and stir occasionally until everything has fully combined and the sugar is dissolved.
- Place the oats into a large bowl and stir through the apricots and coconut.
- Pour the heated liquid onto the oats and stir well, until all the oats are coated.
- Tip the mixture into the prepared pan and spread over the base, evenly.
- Press down to compress the mixture.
- Bake the flapjacks for 25 to 30 minutes, until the edge just begin to colour.
- Leave the flapjacks into the pan to cool completely. Then turn out and cut into 18 equal pieces, or any many pieces as you prefer.