APRICOT FLAPJACKS
MAKES 10-12
Preheat the oven to 200 c/392 f (fan 180 c/356 f). Grease and line a square tin (20 cm x 20 cm) with butter and
baking parchment. 2 Start by chopping the apricots into chunks. Depending on how soft they are, you may need to soak them in boiling water for a few minutes before doing this. 3 Mash the bananas in a large bowl. Stir in the oats, followed by the apricot pieces, mixing thoroughly to combine. 4 Transfer the mixture to the prepared tin and press down firmly. Bake for 30 minutes until turning brown and crisp on top. 5 Leave the flapjacks to cool before slicing into squares. They will keep for 4-5 days in an airtight tin.