Apricot and Pistachio Flapjacks

Pistachios are one of my favourite nuts and I’ve been keen to incorporate them into a flapjack recipe for a while now. Their slightly salty flavour combines beautifully with the sweetness of the apricots and also helps produce a lovely gooey texture to these Apricot and Pistachio flapjacks. I’ve topped them with some caramelised pistachios to add even more stickiness and bite. Really easy to make and I think you’ll agree, makes them look proper posh! I hope you like them πŸ™‚

What’s In My Apricot And Pistachio Flapjacks?

  • 400g Porridge Oats
  • 250ml Honey (plus 2 extra tsps)
  • 200g Unsalted Butter
  • 150g Dried Apricots
  • 150g Pistachios

How Do I Make Apricot And Pistachio Flapjacks?

Start by chopping the apricots. I like to use scissors for this and literally just cut them into quarters, so that they’re not too small and you can really taste them in the flapjack. Put the butter, honey and chopped apricots into a saucepan and heat over a moderate hob until it’s all melted. Remove from the hob and place to one side. Blitz 100g of the pistachios in a blender and then add to the saucepan along with the porridge oats. Stir together until well combined.

Pour the mixture into a shallow baking tin, making sure to pat right down until smooth, then bake in a moderate oven for approximately 25 minutes.

When the Apricot And Pistachio flapjacks are golden brown, remove from the oven and with a sharp knife carefully cut your flapjacks, making sure to leave them in the tin until they have completely cooled. When cool, go over the lines and then remove with a palette knife.

Put the remaining 5og of pistachios in a small saucepan with 2 tsps of honey. Allow to simmer, making sure to keep stirring so that the honey doesn’t burn and stick to the bottom of the pan. The honey will start to reduce down and form a sticky syrup. When there is barely any liquid honey left, remove from the heat and pour straight onto the flapjacks.

Top Tip – I made the mistake of pouring my caramelised pistachios onto a plate to harden, with the intention of breaking it into pieces. If you want to keep your plate (and your fingers!) I would suggest not doing this, as it sets so, so hard it was an absolute nightmare trying to remove them.

Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?

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