Apricot And Cardamom Flapjacks Recipes
APRICOT FLAPJACKS
Soft and chewy Apricot Flapjack Recipe with a handful of raisins and Flaked Almonds take only 25 mins to bake. They are an ideal recipe for packed lunches or mid-day snacks.
Provided by Lynn Hill
Categories Snack
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 180c fan assisted
- Grease and line the base and sides of a shallow traybake 10.5 inch (27cm) x 7 inch (17.5cm) about 1 inch deep with baking parchment. The baking parchment will also make it easier to lift the flapjacks out of the tin when they have cooled.
- Melt the butter, sugar, and syrup in a large pan over a very gentle heat until all the sugar and butter have melted. DO NOT BOIL THE MIXTURE. This will make the flapjacks as hard as toffee.
- Remove the pan from the heat and stir in the Dried Apricots, raisins and Flaked Almonds. Mix thoroughly.
- Add the flour, salt and oats
- Mix thoroughly until everything is covered in the syrup mixture.
- Spread the mixture evenly and firmly into the prepared tin. Pressing the mixture down firmly will help prevent the flapjacks turning out crumbly.
- Bake in the centre of the oven for 25 - 30 minutes or until baked and golden brown in colour.
- Remove from the oven. Leave to cool a little before partially slicing the top into bars. DO NOT CUT ALL THE WAY THROUGH. This will make them crumble.
- Leave to cool completely, before slicing into bars.
- Keep in an airtight container.
Nutrition Facts : Calories 284 kcal, Carbohydrate 38 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 107 mg, Fiber 3 g, Sugar 18 g, ServingSize 1 serving
APRICOT ALMOND CAKE WITH ROSEWATER AND CARDAMOM
This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I've been making this sort of cake, in one form or another, since my clementine cake in "How To Eat," and I can't help but feel, with a certain calm excitement, that it has reached its apogee here. This is invitingly easy to make, and while I love the poetry of its ingredients, the cake doesn't overwhelm with its Thousand-and-One-Nights scent. Rosewater can be a tricky ingredient: a little, and it's all exotic promise; a fraction too much and we're in bubble bath territory. One of the things that makes this so easy, is that you can throw all the ingredients into a food processor. But if you don't have one, simply chop the prepared dried apricots and cardamom seeds very finely and then beat together with the remaining cake ingredients.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 20m
Yield 8 to 10 slices
Number Of Ingredients 14
Steps:
- Put the dried apricots into a small saucepan, cover them with the cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes--don't stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn't actually run dry as the apricots will absorb more water as they cool.
- Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Preheat the oven to 180 degrees C/gas mark 4/350 degrees F. Grease the sides of your springform cake tin and line the bottom with baking parchment.
- Remove 5 of the dried apricots and tear each in half, then set aside for the time being. Discard the cardamom husks, leaving the seeds in the pan.
- Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the almond meal, polenta, baking powder, superfine sugar and eggs, and give a good long blitz to combine.
- Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again, then scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin.
- Bake for 40 minutes, though if the cake is browning up a lot before it's actually ready, you may want to cover loosely with foil at the 30-minute mark. When it's ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it.
- Remove the cake to a wire rack. If you're using apricot jam to decorate, you may want to warm it a little first so that it's easier to spread; rose petal jam is so lusciously soft-set, it shouldn't need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before unspringing and removing to a plate.
APRICOT FLAPJACKS
Make and share this Apricot Flapjacks recipe from Food.com.
Provided by English_Rose
Categories Bar Cookie
Time 45m
Yield 12-16 slices
Number Of Ingredients 5
Steps:
- Preheat the oven to 375°F Grease and line a shallow 7x10in baking tin.
- Put the butter, sugar and syrup in a saucepan and melt over medium-low heat.
- Stir in the oats and apricots,
- Spoon the mixture into the prepared tin. Bake in the preheated oven for 25 minutes.
- Remove from the oven, and cut into slices while still warm.
Nutrition Facts : Calories 200.2, Fat 10.7, SaturatedFat 6.2, Cholesterol 25.4, Sodium 71.6, Carbohydrate 24.7, Fiber 2, Sugar 10.1, Protein 2.9
APRICOT AND CARDAMOM FLAPJACKS
Sweet, chewy and full of oaty goodness, these cardamom-scented flapjacks make a special teatime treat
Provided by seaskycakekids
Time 40m
Yield Makes Squares
Number Of Ingredients 0
Steps:
- Preheat the oven to 170 degrees C (150 degrees C fan) and line the base of a non-stick 23cm square tin.
- Melt the butter, sugar and syrup very gently in a large, heavy-bottomed pan until the sugar crystals have dissolved - 5 minutes or so. Then take the pan off the heat.
- Meanwhile, crush the cardamom pods and remove the husks. Grind the seeds into a powder and add this to the pan along with the chopped dried apricots. Let everything soak and infuse for a few minutes before pouring in the oats. Give the mixture a good stir to coat the oats evenly.
- Pour the warm, syrupy oats into the brownie tin and press down firmly with the back of a spoon.
- Bake in the oven for 15 to 20 mins. The flapjacks are ready when the surface is light and golden and the edges are just starting to brown. Don't be tempted to overcook them as they will lose that essential chewiness.
- Let cool completely before turning out and cutting into squares with a sharp knife.
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