You can’t beat a slice of chewy gluten-free flapjack in the morning, especially one that’s packed with chunks of sweet apricot and drizzled with white chocolate.
Apricot & white chocolate gluten-free flapjacks
Makes 12-16 | Prep 15 mins | Cook 18-20 mins | Calories 226 (per flapjack)
GF EF V ( vegetarian)
Ingredients
For the flapjacks
- 85g (3oz) granulated or caster sugar
- 175g (6oz) butter
- 340g (11¼oz) gluten-free porridge oats
- 75g (2¾oz) dried apricots, chopped
- 3 tbsp golden syrup
- 50g (1¾oz) gluten-free white chocolate drops
For the topping
- 50g (1¾oz) gluten-free white chocolate, broken
- a few pieces of dried ready to eat apricots, chopped
Method
- Preheat the oven to 190°C/Gas Mark 5, then grease a 20x30cm (8x12in) baking tin. For the flapjacks, gently melt the sugar, butter and syrup in a large saucepan, stirring until thoroughly combined.
- Once melted, remove from the heat, add the oats and stir well until the oats are completely coated. Stir in the apricots and chocolate drops; don’t worry if the chocolate drops melt into the mixture.
- Tip the mixture into the prepared tin and spread evenly and firmly with the back of a metal spoon. Bake for 18 minutes, until evenly golden brown. Leave in the tin, place on a cooling rack and, while still hot, mark out squares with a knife – this will make it easier to slice later.
- Once completely cool, remove the flapjack squares from the tin and place on a cooling rack. For the topping, melt the chocolate in a heatproof bowl over a pan of gently simmering water. Drizzle the chocolate over the flapjacks, then sprinkle with pieces of chopped apricot. The flapjacks store well in an airtight tin for up to 1 week.
Tip
Vary the dried fruit to your liking – cranberries or sultanas make a tasty alternative to apricots.