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Tutorial Cooking Of Ginger flapjacks with pistachios and apricots Delicious flapjacks with dried apricots, fresh ginger, cranberries, oats and pumpkin seeds! Remove syrup from heat and set aside. Finely chop the apricots and cranberries.

Buttery, chewy flapjacks with a twist. Ginger and dried apricots add sweetness and spice to this traditional recipe. Remove from the heat and mix in the porridge oats, salt, apricots and desiccated coconut until well combined. We can cook Ginger flapjacks with pistachios and apricots using 7 ingredients and 9 steps. Here is how you cook Ginger flapjacks with pistachios and apricots.

Ingredients of Ginger flapjacks with pistachios and apricots

1. Prepare 250 g of rolled oats.
2. Prepare 150 g of butter.
3. Prepare 150 g of soft brown sugar.
4. Prepare 1 piece of ginger.
5. You need to prepare 1 handful of pistachios.
6. Prepare 8 of dried apricots.
7. Prepare 2 tbsp of honey.

Turn the mixture into the prepared baking tray, spread evenly and firm. Put the toasted oats into a large bowl and add the flour, dates, sesame seeds, dried apricots, pistachios and desiccated coconut and mix well. Tip into the melted mixture and stir well to combine, making sure all the dry ingredients are well coated. Spoon the mixture into the prepared tin, pressing it.

Ginger flapjacks with pistachios and apricots instructions

1. Get the butter out of the fridge. Shell the pistachios and chop the apricots into pistachio-like size pieces.
2. Put the sugar and honey in a pan. Peel the ginger and grate it. Add that too..
3. Spoon in the butter and turn the heat on.
4. Stir over a low heat while the butter melts and all ingredients blend into one.
5. Put half the oats in a bowl.
6. Pour in the pan mixture.
7. Add the remaining oats and stir well.
8. Lightly grease an oven dish with butter or oil and press the flapjack mixture down in it. Put in the oven at 150º for 40 minutes.
9. Leave to cool and cut into pieces. Store in an airtight container. Enjoy!.

This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. Swapping the crystallised ginger for chopped glace cherries or dried apricots, if preferred. Fold in apricots, lime zest, crystalline ginger and the the nuts (almonds and pistachios). A Moroccan-inspired couscous side with pistachios and dried apricots. It would be good with a Moroccan chicken tagine too.

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