Ingredients

• 200g/7oz unsalted butter
• plus extra for greasing
• 300g/10½oz golden syrup
• 450g/1lb jumbo rolled porridge oats
• pinch of plain flour
• pinch salt
• 200g/7oz dried
• ready-to-eat apricots
• roughly chopped
• 100g/3½oz plain chocolate
• broken into pieces

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square cake tin with butter
• then line the base and sides with baking parchment.
• Slowly bring the butter and syrup to the boil in a saucepan
• stirring. Remove from the heat and stir in the oats and salt
• then the dried apricots
• until well combined.
• Scrape the mixture into the prepared tin
• then press it into an even layer using the back of a wooden spoon. Bake for 45-50 minutes
• or until golden-brown. Set aside to cool slightly in the tin
• then run a round-bladed knife around the inside edges of the tin and cut the flapjack into squares. Set them aside to cool completely in the tin.
• Meanwhile
• suspend a heatproof glass bowl over a saucepan of gently simmering water
• making sure that the base of the bowl does not touch the water. Add the chocolate and stir until melted.
• Turn the cooled flapjacks out onto a wire rack and drizzle them with the melted chocolate. Set aside for a further 25-30 minutes
• or until the chocolate has set. Enjoy!