Apricot and pistachio flapjacks
Makes: 16
Prep time: 15 minsTotal time: 
Recipe by Kate Titford / Photographed by Yuki Sugiura
Apricot and pistachio flapjacks
Makes: 16
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
147Kcal
Fat
8.2gr
Saturates
4gr
Carbs
18gr
Sugars
8.2gr
Fibre
1.5gr
Protein
2gr
Salt
0.2gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 110g (4oz) butter
- 110g (4oz) brown soft sugar
- 1 tablespoon golden syrup
- 150g (5oz) rolled oats
- 50g (2oz) pistachio nuts, roughly chopped
- 125g (41⁄2oz) ready-to-eat dried apricots, finely chopped
- 1 tablespoon sesame seeds, optional
Step by step
Get ahead
These will keep in an airtight container for up to 3 days
- Lightly grease a 20cm (8in) square baking tin. Preheat the oven to 150°C, fan 140°C, gas 2. In a large saucepan, melt the butter, sugar and golden syrup together. Stir in the oats, pistachio nuts and apricots.
- Tip the mixture carefully into the baking tin and level the top with the back of a large spoon. Scatter the sesame seeds on top, if using. Bake for about 45 minutes, until golden brown. Cool for about 10 minutes before scoring into 16 squares. Cool completely in the tin.
