Cheddar scones
Fantastic straight from the oven or served the next day, split and toasted through
Apricot, honey & pistachio flapjacks
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 16
Skip to ingredients
- 140g butter
- 140g soft brown sugar
- 2 tbsp honey
- 175g rolled oats
- 75g chopped pistachios
- 140g dried chopped apricots
Nutrition: per serving
- kcal193
- fat11g
- saturates5g
- carbs22g
- sugars15g
- fibre2g
- protein3g
- salt0.13glow
Method
step 1
Put butter, soft brown sugar and honey in a small pan, then heat gently until melted.
step 2
Tip oats, pistachios and apricots into a medium bowl. Pour over the melted butter mixture and stir to combine.
step 3
Transfer to a 20cm x 20cm greased and lined baking tray and cook at 160C/140C fan/gas 4 for 35-40 mins. Remove and cool in tin, then slice into 16. Will keep in an airtight container for up to 3 days.
