Apricot & Hazelnut Flapjack

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Apricot & Hazelnut Flapjack

Category Dessert
Makes 12-16
Preparation 15 minutes
Cooking 45 minutes

Rating: Rated 3.5 / 5 (2 ratings)

Whether it is the appeal of the make-do-and-mend culture that out grandmothers knew, the return of the popularity of the humble cup cake, or the new trend for artists to use food as a medium for art such as the Cake Britain exhibition, there is no denying that baking is back. Three quarters of families with young children now bake together every month. Lorna Rhodes has teamed up with Lyle’s Golden Syrup to show how parents can teach their children about baking. First recipe in the frame is the flapjack. Flapjacks are perfect for parents and children to develop their cooking skills and enjoy results which taste great every time.
To learn more about the magic of Lyle’s visit the new website: www.lylesgoldensyrup.com


  • 175g ready-to eat dried apricots, roughly chopped
  • 50g hazelnuts, lightly toasted
  • 75g Tate & Lyle Demerara sugar
  • 200g rolled oats (porridge oats)
  • small orange, grated zest and juice
  • 150g butter or polyunsaturated margarine
  • 4 rounded tbsp Lyle’s Golden Syrup
  • 75g jumbo oats


Stage 1

Put the apricots into a medium saucepan with the orange zest and juice and 150ml water. Bring to simmer and cook uncovered for 20 minutes until tender and most of the liquid had evaporated. Cool a little then transfer to a food processor and blend until pureed.

Stage 2

Preheat the oven to 180C (160Cfan) gas 4. Grease and line a shallow 20cm square tin with parchment or greaseproof paper. Chop the hazelnuts, not too fine.

Stage 3

Put the butter or spread, Tate & Lyle sugar and Lyle’s Golden Syrup into a medium pan, heat gently until melted. Stir in the oats, and hazelnuts. Turn half of the mixture into the tin, level and press evenly and firmly with the back of a spoon. Drop teaspoons of the apricot puree over the surface and gently spread evenly. Add the rest of the flapjack mixture and gently press onto the apricot layer. Bake for 25- 30 minutes, or until golden.

Stage 4

Remove from the oven and cool for 10 minutes then cut into 12-16 pieces whilst still warm. Cool completely before turning out onto a board and cutting again with a sharp knife.

Stage 5

Tip Buy ready toasted and chopped hazelnuts when available.


Apricot & Hazelnut Flapjack


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Recipe author

Added by: Recipe Editor
Added on: 23rd September 2010

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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