This sticky sweet traybake has all the normal ingredients for flapjacks but with the added flavours of crunchy pistachio, sweet apricot and chewy caramel.
125gdried soft apricotsroughly chopped
125gdemerara brown sugar
Preheat the oven to 160C. Place the oats, chopped apricots and chopped pistachios into a large bowl, and set aside.
Place the butter, sugar and syrup into a saucepan and heat over a low heat until melted and bubbling. Carefully poor this mixture over the dry ingredients and stir to combine.
Tip the mixture into the prepared tin and press down firmly using the back of a spoon. Bake in the preheated oven for 30-40 minutes, until golden brown.
Allow to cool in the tin for 20minutes, then mark the flapjack into squares. This will make it a lot easier to cut once completely cool. Once cold turn the flapjack out of the tin and cut into portions following the marks.