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- Apricot and pistachio flapjack
- 150g butter
- 150g soft brown sugar
- 3 tbsp honey
- 200g oats
- 100g pistachios
- 150g dried apricots , chopped
- 1 orange, zested
Gently melt 150g butter, 150g soft brown sugar and 3tbsp honey in a small pan.
In a separate bowl, tip the oats, pistachios, apricots and orange zest. Pour the melted butter mixture over the top and stir it all together.
Transfer to a 20cm square, greased and lined baking tray, pat down evenly and cook at 160°C /140°C fan/gas 4 for 35-40 mins.
Leave to cool in the tin and then slice.
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