I have it on the authority of my 8 year old, that these Chewy Apricot, Apple, Cinnamon & Maple Flapjacks are REALLY good. So much so that the cheeky mare has been trying to weedle them out of me for breakfast, snacks, lunch and tea.
I needed to make some more flapjack to send with her to school for her lunch time puds and in my search for inspiration of new flavours, I hit the google search button. I can’t say that it gave me any new ideas on the recipe front, but I did come across a completely crazy story about a school in Essex, UK who banned triangular flapjacks after they were deemed dangerous………… Apparently one got lobbed across the lunch hall and it hit a boy in the face, causing a sore eye. As a result, the canteen staff were told they could no longer make triangles – only squares and rectangles.
Is it just me, or has health & safety gone bonkers? Since when was a flapjack considered to be an offensive weapon? And wouldn’t a square one be just as ‘risky’ if thrown with enough force? It seems ludicrous to me that they would blame the flapjack rather than the behaviour. Shame on them!
As a compensatory tribute to the wrongly accused and banned Essex school pudding (and a kick in the teeth to ridiculous health and safety decisions), I have especially and proudly cut my flapjacks into triangles. I reckon they might even taste better this way. I am a bit worried about sending them into school though…. do you think I should label them ‘dangerous if thrown’?
Soft and chewy, these flapjack triangles are extremely delicious and very moreish. The maple syrup adds a Canadian touch of natural sweet luxury against the beautiful healthy creaminess of the oats. Each bite is bursting with chewy, tart, fruity apple and apricot, contrasting against the sweetness and adding an alternative texture and dimension.
I know the jury is probably still out on the soft, chewy vs crisp, biscuity flapjack, but I know where my vote is placed and these definitely hit the spot if you prefer the former. This recipe should be pretty versatile too. I reckon you could add any variety of fruit, nuts or seeds. Next time I think I will try cherry and pecan… or maybe pear and brazil nut… or… Mmmmmm…. the possibilities are endless…
I originally posted this recipe in 2014 when my blog was in its infancy. It has remained one of my favourite posts (for the ludicrous back-story) and also one of my favourite Flapjack recipes. For this reason I have decided to re-post as it was originally written and to share with some recipe linkies to let people who missed it then, know about it now. It is that good!
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Chewy Apricot, Apple, Cinnamon & Maple Flapjacks
3 teaspoons ground cinnamon
1 large cooking apple – cored, peeled and chopped into small cubes
85g dried apricots – chopped into small pieces
- Base line a 9 inch square baking tin with baking paper and pre-heat the oven to 160 C/320 F/Gas 3.
- In a large non-stick saucepan, melt and mix the butter, sugar, syrups and cinnamon over a low heat, stirring frequently.
- Remove from the heat and stir in the oats, apple and apricot until evenly combined.
- Spoon the mixture into the baking tin and spread evenly. Gently compress the top with the back of a spoon.
- Bake for about 25 to 35 minutes until golden brown and starting to firm up at the edges.
- Remove from the oven and leave in the tin to cool. Whilst still warm, mark out the slices with a sharp knife.
- When the flapjack has cooled, remove from the tin and cut into pieces.