Apricot & White Chocolate Flapjack

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• Step 1

  Preheat your oven to 180°C/Fan 170°C and grease & line the base and two opposite sides of a 30 x 20cm baking tray. (This will help to remove it from the tray later.)

  Chop the apricots into small pieces and set to one side. In a large saucepan, (large enough to take all the ingredients except for the white chocolate) add the butter, salt, sugar & honey and stir until melted over a medium heat.

  Add in the chopped apricots, lemon zest (or extract) and the treacle. Stir well to blend it all together.

  Tip in the rolled oats and mix really well until every flake is coated in the sticky apricot syrup.

  Press this all into the prepared baking tray and place into the centre of the preheated oven for 25 – 30 mins. Bake until it starts to darken around the edges and is deep brown in colour.

  Allow to cool completely before removing from the tin and cutting into 16 individual slices. If you try to do it whilst it’s still warm it will just fall apart. It’s worth the wait, be patient and trust me. When the flapjack is completely cool & cut into slices, gently melt the white chocolate either in a microwave or in a glass bowl over a pan of barely simmering water. You can do whatever you like at this point. Either drizzle it over with a fork/spoon, pour into a piping bag and decorate with stripes (which is what I did) or simply dip the whole lot into the white chocolate because, well, why not?! Whichever way you decide, allow the chocolate to set either at room temperature or in the fridge. It doesn’t really matter.

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