You've found a new cake:

Apricot Flapjack

Picture of Apricot Flapjack.


  • 400 g unsalted butter (softened)
  • 400 g demerara sugar
  • 400 g honey
  • 800 g porridge oats
  • 150 g dried apricots

Butter a 20 cm x 30 cm cake or cookie tin. Prehat the oven to 180 C.

Put the butter, sugar and honey in a large saucepan and heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and stir in the oats, mixing well so that they all end up coated.

Pour half the mixture into the prepared tin. Add all the apricots in a layer and then spread over the remaining oat mixture. Smooth the surface with the back of a spoon. Bake in the preheated oven for 25-30 minutes, or until light golden around the edges. Let the flapjack cool in the tin before turning out and cutting into squares.