Apricot & Marmalade Flapjacks

When it comes to weekend bakes, few are as easy – or foolproof – as flapjacks. We love this fruity twist on the classic recipe, which also incorporates pumpkin seeds for extra crunch.
Makes 16
Total Time
40 Minutes
100g of butter
100g of caster sugar
50g of golden syrup
4 tbsp of marmalade (100g)
225g of oats
100g of Crazy Jack Traditional Dried Apricots, chopped
50g of Crazy Jack Sultanas
3 tbsp of Crazy Jack Pumpkin Seeds (35g)
Step 1

Preheat the oven to 180°C, gas mark 4. Grease and line a 20cm square tin.

Step 2

Place the butter, sugar, syrup and 2 tbsp of marmalade in a large saucepan and heat until melted and bubbling. Off the heat, stir in the oats, apricots, sultanas and pumpkin seeds.

Step 3

Pour into the tin and spread out into an even layer. Bake for 20-25 minutes until golden. Allow to cool before removing from the tin.

Step 4

Warm the remaining marmalade and brush over the flapjacks before cutting into 16 pieces.

Cooks tip: Great for lunch boxes or a tea time treat. These will keep for 3-4 days .
Recipe courtesy of CrazyJack.co.uk

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