Asked on 13 Jun 2020 by FrenchChris
I have just made the Apricot oaty flapjacks. What a disappointment! I have been baking for many years and I thought when making the recipe that it seemed very dry. I used a fresh packet of ready to eat dried apricots, and pressed the mixture down well. When it came out of the oven I knew it was a disaster. Impossible to cut. Just fell apart. Usually flapjack recipes have a higher proportion of butter, and also sometimes syrup. I see that other people have written in to complain. I would be interested to hear your comments please. Christine
I’m sorry to hear that.
As you know there has been a number of members who have found that this recipe does not hold together.
We’ll make it again this week (if we can get the ingredients) and see how it is for us.
Many thanks for your very speedy reply! I look forward to hearing the results of your test. I will have to make something else this morning. I am seeing my grandchildren this afternoon for the first time since lockdown! Best wishes
I’m sorry for the delay but finally I have got around to this!
These slices are crumbly. They can be cut fairly neatly, in the tin after they have cooled for 10 minutes but it is best to leave them in the tin until they are completely cool. Before moving them.
I tried cutting them both at 10 minutes and also when they were completely cold and either way, they need careful cutting to achieve neat ‘ish’ slices.
When they are completely cold, they are firm enough to transfer (I used a fish slice) to an airtight tin.
I find that they are lovely to eat and the crumbly quality is part of their charm. They are light and delicate without tasting over sweet or too greasy.
This recipe is not supposed to be like flapjacks (which contain much more sugar and butter), but I’m sure it would be possible to make a flapjack recipe with an apricot filling.
I hope you’re spending lots more time with your grandchildren now that things are a little less restricted.