Nuts, such as flaked almonds, desiccated coconut, walnuts or pecan nuts are easily incorporated, and sunflower seeds also work well. For honey flapjacks, just use honey rather than golden syrup. If you prefer a chewier flapjack, add condensed milk. This flapjack recipe contains both condensed milk and apricots.
Chocolate-covered Fruit Flapjacks
Soft light brown sugar300g
Dried apricots, chopped100g
1. Melt the butter, syrup, sugar and condensed milk together, making sure it does not get too hot. Mix in the oats and apricots.
2. Press gently into the prepared tin and put in a 180C oven for 1520 minutes. They are ready when they start browning at the edge. The middle will still be a little soft but this will become firmer as the flapjacks cool.
3. Allow the flapjacks to cool in the tin. Move to a wire rack and, once cold, spread melted milk chocolate over the top. Once this has set, drizzle melted white chocolate over the top.
4. Once set, cut into bars or squares.