Apricot, Honey and Hazelnut Flapjacks
These fruity, gooey flapjack bars make a great addition to a picnic or packed lunch. If you have a food processor attachment or a mini chopper use the pulse function to chop the dried apricots in two batches before you begin.
Ingredients
- 230g Unsalted Butter
- 100g Hazelnuts
- 1 Orange
- 400g Dried Apricots
- 40g Unsalted Butter
- 130g Light Brown Sugar
- 100g Runny Honey
- ½ teaspoon Sea Salt
- ¼ teaspoon Ground Cinnamon
- 350g Jumbo Oats
- 140g Natural Yogurt
- ½ teaspoon Vanilla Extract
- 350g Icing Sugar
Tools
- Oven
- Parchment paper
- Chef Patissier XL
- Square pan - 8"
- Easywarm bowl
- Serving plate
