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Apricot and Cardamom Flapjacks

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Oaty, buttery, fruity and fragrant - these flapjacks are a very special tea-time treat.

Oaty, buttery, fruity and fragrant - these flapjacks are a very special tea-time treat.

Ingredients

Makes: 16

Metric Cups
  • 300 grams rolled oats
  • 200 grams butter
  • 100 grams caster sugar
  • 4 tablespoons golden syrup
  • 150 grams dried apricots
  • 10 cardamom pods
  • 10⅗ ounces quick-cooking oats
  • 7 ounces butter
  • 3½ ounces superfine sugar
  • 4 tablespoons golden syrup or light corn syrup
  • 5⅓ ounces dried apricots
  • 10 cardamom pods

Method

Apricot and Cardamom Flapjacks is a community recipe submitted by SeaSkyCakeKids and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 170°C (150°C fan) and line the base of a non-stick 23cm square tin.
  • Melt the butter, sugar and syrup very gently in a large, heavy-bottomed pan until the sugar crystals have dissolved – 5 minutes or so. Then take the pan off the heat.
  • Meanwhile, crush the cardamom pods and remove the husks. Grind the seeds into a powder and add this to the pan along with the chopped dried apricots. Let everything soak and infuse for a few minutes before pouring in the oats. Give the mixture a good stir to coat the oats evenly.
  • Pour the warm, syrupy oats into the brownie tin and press down firmly with the back of a spoon.
  • Bake in the oven for 15 to 20 mins. The flapjacks are ready when the surface is light and golden and the edges are just starting to brown. Don’t be tempted to overcook them as they will lose that essential chewiness.
  • Let cool completely before turning out and cutting into squares with a sharp knife.
  • Preheat the oven to 170°C (150°C fan) and line the base of a non-stick 23cm square tin.
  • Melt the butter, sugar and syrup very gently in a large, heavy-bottomed pan until the sugar crystals have dissolved – 5 minutes or so. Then take the pan off the heat.
  • Meanwhile, crush the cardamom pods and remove the husks. Grind the seeds into a powder and add this to the pan along with the chopped dried apricots. Let everything soak and infuse for a few minutes before pouring in the oats. Give the mixture a good stir to coat the oats evenly.
  • Pour the warm, syrupy oats into the brownie tin and press down firmly with the back of a spoon.
  • Bake in the oven for 15 to 20 mins. The flapjacks are ready when the surface is light and golden and the edges are just starting to brown. Don’t be tempted to overcook them as they will lose that essential chewiness.
  • Let cool completely before turning out and cutting into squares with a sharp knife.
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