I have yet to find a flapjack recipe that ticks all the right boxes with me. This one comes very close but not quite there. If anyone has any ideas for another one I will only be too pleased to hear about it!
150g light muscovado sugar
30ml maple syrup
200g rolled oats
50g pecan nuts, chopped
50g dried apricots, chopped (my preference is the Forest Fruits ready to eat variety but that is not essential)
Preheat the oven to 160 degrees centigrade.
Butter and/or line a 7 inch round cake tin (you can use a square 7 inch pan if you like, I like the disposable 7 inch tray bake moulds as I am just lazy)
In a heavy bottomed large pan melt the butter, sugar and syrup together until all the sugar crystals have dissapeared.
Remove from the heat and stir in all of the rest of the ingredients.
Tip the mixture into your chosen tin and press it down into the edges.
Bake for 25 – 30 minutes until it is golden brown on top.
Leave to cool in the tin.