Apricot crumb squares
Apricot crumb squares for high days and holidays
Brazil nut & chocolate flapjacks
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
- 150g salted butterplus extra for the tin
- 3 tbsp golden syrup
- 150g light brown soft sugar
- 75g dark chocolatemelted
- 30g cocoa powder
- 300g porridge oats
- 100g brazil nutsroughly chopped
- 75g cocktail cherriesroughly chopped (optional)
Nutrition: Per flapjack
- kcal360
- fat21g
- saturates10g
- carbs36g
- sugars18g
- fibre3g
- protein5g
- salt0.3g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Butter a 20cm square cake tin and line with baking parchment. Tip the butter, golden syrup, sugar and chocolate into a saucepan, and put on a low heat. Stir until the sugar is melted. Pour into a bowl and sift in the cocoa powder, then stir in the oats, nuts, and cherries, if using.
step 2
Press into the prepared tin and bake for 20-25 mins until the edges are set. Leave to cool completely in the tin and cut into 12 squares to serve. Will keep for up to a week in an airtight container – the texture will soften over time for a chewier finish.
