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Apricot and Pistachio Flapjacks

Posted 1st March 2017 in

Description

Full of energy these flapjacks contain oats, for slow release carbohydrates and magnesium.

Makes 24 or 36 pieces.

Ingredients

  • 250g (9oz) butter
  • 250g (9oz) light brown sugar
  • 250g (9oz) golden syrup
  • 500g (1lb 1oz) Mornflake rolled oats
  • 85g (3oz) dried apricots, chopped
  • 115g (4oz) pistachio nuts, roughly chopped
  • 1 orange, grated rind

Method

Melt the butter, sugar and syrup in a large pan. Remove from the heat and stir in the oats, apricots, pumpkin seeds and orange zest.  Place onto a large  AGA baking tray lined with Bake-O-Glide, press the mixture down.

3, 4 and 5 oven AGA:  Slide the baking tray onto the grid shelf on floor of Baking Oven.  Cook until golden, about 20 minutes. Turn the tray after 12 minutes.

2 oven AGA:  Slide the baking tray onto the grid shelf on floor of the Roasting Oven, with the cold plain shelf on second runners down. Cook until golden, about 20 minutes.  Turn the tray after 12 minutes.

Mark into pieces, whilst hot. Allow to cool completely. Then remove from the baking tray and remove the Bake-O-Glide then cut into pieces.