LAST year's Great British Bake Off champion, John Whaite, says there is "something reassuring" about having ingredients at hand to throw together a batch of these crunchies.
"If I am feeling particularly anxious and need to sink my teeth into something alongside a good cup of coffee, I make these apricot and white chocolate flapjacks."
The recipe makes 16.
200g dried apricots
225g salted butter, cubed
120g soft brown sugar
150g runny honey
Zest of 1 lemon
2 tablespoons treacle
400g rolled oats
200g white chocolate for topping
Before you start, prepare a 30-20cm Swiss roll tin, greased and lined with baking paper, and preheat the oven to 180°C.
Finely chop the apricots. Put the butter, sugar and honey in a saucepan over a medium heat and stir until melted and well mixed, then add the apricots, lemon zest and treacle and mix in.
Tip in the oats and stir into an oaty mush.
Dollop into the prepared tin and even out. Bake for 20–25 minutes, or until just darkened around the edges and golden brown in colour.
Remove from the oven and allow to cool completely before turning out from the tin and slicing into 16 rectangles or triangles. Melt the white chocolate in a heatproof bowl over a pan of barely simmering water.
From here you have a couple of choices.
You can dunk one end of each flapjack into the melted chocolate, or you can drizzle the melted chocolate over the flapjacks. Or maybe do half and half. Allow the chocolate to set. – The Telegraph