Oat and Honey Flapjacks

Instructions

1. 1

   Preheat your oven to 180 degrees Celsius and grease a 20 by 30 centimeter baking tin with butter.

   Tip: Line the tin with baking paper as well for easier removal after cooling.

2. 2

   Melt the butter with the honey and brown sugar in a large saucepan over medium heat, stirring occasionally until everything is combined and smooth.

   Tip: Don't let it boil; just warm it through until the sugar dissolves.

3. 3

   Remove from heat and stir in the vanilla extract and sea salt, mixing well.

4. 4

   Add the rolled oats and chopped apricots to the pan and fold together until all the oats are evenly coated with the honey and butter mixture.

   Tip: Use a sturdy wooden spoon and take your time to ensure even distribution.

5. 5

   Pour the mixture into your prepared baking tin and press it down firmly with the back of a spatula or your hands, creating an even, compact layer.

   Tip: The more firmly you press, the better the flapjacks will hold together when sliced.

6. 6

   Bake for 25 to 30 minutes until the top is golden brown and the edges are slightly darker.

   Tip: The centre should still feel slightly soft as it will firm up as it cools.

7. 7

   Allow the flapjacks to cool in the tin for about 10 minutes, then turn out onto a wire rack to cool completely.

   Tip: Once completely cool, cut into 12 bars with a sharp knife.

8. 8

   Store in an airtight container at room temperature for up to 5 days.

   Tip: These also freeze beautifully for up to 2 months if you want to make a double batch.