These flapjacks are quick and easy, filled with flavour, and you can keep the ingredients in your store cupboard for whenever the urge hits you.
Preparation: 5 minutes Cooking time: 45 minutes Serves: 16 flapjacks
● 140g butter
● 4 tbsp honey
● 175g rolled oats
● 75g chopped pistachios
● 140g dried chopped apricots
Put butter and honey in a small pan, then heat gently until melted.
Tip oats, pistachios and apricots into a medium bowl. Pour over the melted butter mixture and stir to combine.
Transfer to a 20cm x 20cm greased and lined baking tray and cook at 160C/140C fan/gas 4 for 35-40 mins. Remove and cool in tin, then slice into 16. Will keep in an airtight container for up to 3 days.