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Wednesday, 16 January 2013

Apricot, Sultana and Sesame Seed Flapjacks


Flapjacks are a traditional British Treat whch are ususally made with demarara sugar and golden syrup.In this recipe brown sugar and honey are used instead which makes them a little less crunchy. But be careful not to overbake or they can become rock hard. Mine took 20 rather than 25 minutes. They  still felt a little soft as I took them out of the oven, On standing they firmed up.
I cut them into very small pieces, rather than long fingers as they are rather indulgent.
I have to be honest and say only one of my granddaughters liked them and kept coming back for more ,so perhaps more for adults.
 
 
Ingredients:
 
175 grams/6 oz of butter/margerine
85 grams/3 oz of brown sugar
55 grams/2 oz of honey
100 grams of ready to eat dried apricots
40 grams of sultanas
2 teaspoons of sesame seeds
225 grams/8 oz of rolled oats.
 
Method:
 
Preheat the oven to 180C
Roast the sesame seeds in a dry frypan until they are lightly browned
In a food processor whizz the apricots and sugar together just until the apricots become small chunks
Melt the honey and butter together over a low heat in a saucepan
Put the rolled oats into a bowl and add all the other ingresients. Mix well.
Tip into a lightly greased, baking paper tin lined 22 inch square baking tin
Smooth the top gently with the back of a spoon or your fingers.
Bake for 20-25 minutes until goldebn brown,
Cut into small squares and leave in the tin until they are completey cold
Can be stored in an airtight tin for a week or so,
 
 
 
 
 
 

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