Apricot And Raisin Flapjacks Recipes

APRICOT FLAPJACKS

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.

APRICOT AND RAISIN FLAPJACKS RECIPE

Steps:

• Grease an 18cm (7") square shallow tin.
• Melt the sunflower spread, syrup and sugar together in a saucepan, stirring until the sugar has dissolved.
• Stir in the rolled oats, desiccated coconut, apricots and raisins.
• Spread the mixture in the prepared tin and bake in a pre-heated oven at 180ºC/350ºF/gas mark 4 for 30-35 mins.
• Cut into 16 pieces and leave in tin until cold.

FLAPJACK WITH RAISINS

Steps:

• Preheat the oven to 180 degrees C / gas 4. And line and grease a square tin. Around 6" by 6". But it can be bigger but you'll have a slightly thinner flapjack
• Melt the butter, sugar and golden syrup over a medium-low heat making sure not to boil it.
• Add the oats and the raisins to the butter mixture and stir thoroughly.
• Once fully mixed together pour the mixture into the tin and press and flattern with the back of a spoon.
• Cook at 180/ gas 4 for 15 minutes then reduce the heat to 160/ gas 3 for a further 10 minutes. If the FlapJack seems too moist by look just watch it for a few extra minutes.
• Remove from the oven and cook in the tin for 15-20 minutes then remove. Let cool fully on the grease proof paper then cut into any sizes squares you want and serve.

APRICOT RAISIN RUGELACH

Steps:

• In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight., On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill., Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.

APRICOT, HONEY & PISTACHIO FLAPJACKS

Steps:

• Put butter, soft brown sugar and honey in a small pan, then heat gently until melted.
• Tip oats, pistachios and apricots into a medium bowl. Pour over the melted butter mixture and stir to combine.
• 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.

APRICOT RAISIN JAM

Steps:

• Blend the ingredients and store covered in the refrigerator.