This is a great bake for when you don’t feel like making anything too involved, and most of the ingredients (oats, golden syrup etc) can be found somewhere at the back of a cupboard on a rainy day.
These flapjacks can be made plain or with seasonal fruit – I like them with apricots, whether fresh or dried, but it’s very easy to adapt to what you have to hand. I mix a blend of fine porridge oats (avoid the jumbo ones as they tend to fall apart rather easily), along with our pinhead oats.
I warmed the apricots with the golden syrup, brown sugar and butter to slightly caramelise them, and at the last minute added in a leaf of lemon verbena for a little freshness, just because the plant was looking so lovely after all this rain and I wanted something to cut through the sweetness. They work just as well without however, and there is something rather enjoyable about them in their traditional form.
Makes 8 large slices
Preheat your oven to 180°C. Line a 21cm springform non-stick cake tin with baking parchment.
In a medium size saucepan, melt the butter, sugar, golden syrup and salt. Add the apricot slices (and leaf of lemon verbena if using) and stir to allow them to be coated in the mix.
Remove from the heat, and combine with the oats until they’re evenly coated. Pour into the tin and press down. Place on a baking tray in case the butter leaks out of the springform tin to save cleaning it off your oven!
Bake for 25-35 minutes until golden (the longer you leave them, the crispier they will get, so it’s a matter of personal preference as to how chewy/crisp you like them).
Leave them to cool and set in the tin, but slice them after 10-15 minutes before they harden too much.
These are best eaten on the day of making due to the addition of the apricots, but if made plain will keep for a couple of days in an airtight container in a cool, dry place.