Apricot and Hazlenut Flapjacks

This recipe, using Lyle’s Golden Syrup is perfect for parent s and children who will enjoy results which taste great every time.
Visit Lyle’s website: www.lylesgoldensyrup.com

1. 1

   Put the apricots into a medium saucepan with the orange zest and juice and 150ml water. Bring to simmer and cook uncovered for 20 minutes until tender and most of the piqued had evaporated. Cool a little then transfer to a food processor and blend until pureed.
   
   Preheat the oven to 180C (160Cfan) gas 4. Grease and line a shallow 20cm square tin with parchment or greaseproof paper. Chop the hazelnuts, not too fine.
   
   Put the butter or spread, Tate & Lyle sugar and Lyle’s Golden Syrup into a medium pan, heat gently until melted. Stir in the oats, and hazelnuts. Turn half of the mixture into the tin, level and press evenly and firmly with the back of a spoon. Drop teaspoons of the apricot puree over the surface and gently spread evenly. Add the rest of the flapjack mixture and gently press onto the apricot layer.
   
   Bake for 25- 30 minutes, or until golden.
   
   Remove from the oven and cool for 10 minutes then cut into 12-16 pieces whilst still warm. Cool completely before turning out onto a board and cutting again with a sharp knife.
   
   Tip Buy ready toasted and chopped hazelnuts when available.