Apricot and almond flapjacks

Name: Apricot and almond flapjacks
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 16
Ingredients: 400 g fresh apricots, roughly chopped(about 400g); 2 tbsp lemon juice; 130 g light brown soft sugar; 230 g unsalted butter, plus extra for greasing; 350 g rolled porridge oats; ¾ tsp ground cinnamon; 100 g blanched almonds, chopped; ½ tsp fine salt; 100 g golden syrup

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Makes16
CourseSnack
Prepare10 mins
Cook45 mins
Total time55 mins
Pluscooling

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400g fresh apricots, roughly chopped(about 400g)
2 tbsp lemon juice
130g light brown soft sugar
230g unsalted butter, plus extra for greasing
350g rolled porridge oats
¾ tsp ground cinnamon
100g blanched almonds, chopped
½ tsp fine salt
100g golden syrup

To make the filling, put the apricots, lemon juice and 30g sugar in a large pan. Cook over a medium heat, stirring occasionally, until a thick compote forms (12-15 minutes); set aside to cool a little.
Meanwhile, preheat the oven to 200˚C, gas mark 6. Lightly grease and line a 20cm square baking tin with baking parchment. Mix the oats, cinnamon, almonds and salt together. In a pan, melt the butter, golden syrup and remaining 100g sugar together over a low heat. Mix into the oat mixture to form a coarse dough.
Press ½ the dough into the bottom of the lined tin. Spread the apricot compote evenly over the dough. Carefully top with spoonfuls of the remaining dough, spreading out roughly with the back of a spoon to make an even layer. Bake for 25-30 minutes, then cool completely in the tin. Cut into 12-16 bars or squares.

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