Friday, 5 August 2011

Apricot and Honey Flapjack Slices


With homelessness looming, and still no new house on the horizon, we're continuing the task of using up food so that we don't have to throw it away or impose it on our families. The freezer is approaching bareness, and my husband is taking every opportunity to guzzle the remaining ice cream in the interests of "clearing out something else". 




It's time to tackle the cupboard, following the example of old Mother Hubbard. Odd baking ingredients, beware! Your days are numbered.


 

We always have a goodly stash of dried apricots around for tagine, and more porridge oats than we know what to do with (don't say porridge) so today's bout of cupboard-emptying resulted in a batch of this apricot slice. To be honest, the tidying up is just an excuse - I love this flapjacky cake and haven't made it for far too long. But it seems greedy just to make it impromptu, so I'm calling this "tidying". And also, "delicious".  



The recipe is my mum's, adapted from a recipe from the mother of my best friend when I was teeny, so it has an excellent pedigree. In fact, I copy my mum's words below exactly as she sent them to me. That means that you not only get her eminently sensible instructions, but you also get all the measurements in ounces and grams. I know it's 2011 and we're all metric these days but what can you do? All her baking is staunchly imperial so just flip your scales to ye olde system and get on with it.



You'll be glad that you did. These are sticky, sweet, crumbly and ever so slightly tangy from the fruity centre - maybe even nicer than normal flapjacks. In my head they are always perfect for school lunchboxes (because that's how we always had them) but they would also transfer well to a grown up lunch, a picnic on a sunny rug or a refined, delicate afternoon tea.



Or - as we did - you can enjoy them warm from the oven with the rest of the tub of vanilla ice cream. Ice cream, oats and dried apricots, all cleared from our cupboards! That all counts as tidying up. Pretty productive evening, eh?




Apricot and Honey Flapjack Slices
My mum's recipe, originally from the Canadian mother of my very best friend in the world when I was 4.
Makes 12


- 6 oz dried apricots, chopped (or dates)
- 3 level tbsp thick honey (depends if you have it or not, I usually don't, in which case substitute with normal honey)
- 2 tbsp lemon juice
- 1 1/2 level teaspoons plain flour (or cornflour)
- 4 oz self raising flour
- 4 oz demerara sugar
- 5 oz rolled oats
- 6 oz melted butter
- water


Method :


Butter and line a 7 x 11inch tin.
Put apricots in a saucepan with honey, lemon juice, plain flour (or cornflour) and 8 tablespoons of water.
Bring slowly to the boil, stirring constantly. Cook for 3 - 4 minutes. Cool the mixture.
Mix SR flour, sugar, oats and melted butter together and spread half over the base of the tin, pressing down well.
Spread the apricot mix on top then finish with the remaining crumbs. Press down well.
Bake at 190 degrees for 25 - 30 minutes. Cut when cold. Eat and enjoy.

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