3rd December 2016

By John Waite

DIY: apricot and white chocolate flapjacks

Published on 25th Aug 2013

Perfect for a tea party-themed wedding, these delicious flapjacks from Great British Bake Off winner John Waite will go down a storm with your guests!


There is something reassuring about knowing I always have the ingredients in my cupboard to throw together a batch of these chewy creatures. If I am feeling particularly anxious and need to sink my teeth into something alongside a good cup of coffee, I make these.


You will need (recipe makes 16 flapjacks):


- 200g dried apricots

- 225g salted butter, cubed

- 120g light brown

- Muscovado sugar

- 150g runny honey

- Zest of 1 lemon

- 2 tbsp treacle

- 400g rolled oats

- 200g white chocolate for topping


Preheat the oven to 180°C/Gas 4. Finely chop the apricots. Put the butter, sugar and honey in a saucepan over a medium heat and stir until melted and well mixed, then add the apricots, lemon zest and treacle and mix in. Tip in the oats and stir into an oaty mush.


Dollop into the prepared tin and even out. Bake for 20–25 minutes, or until just darkened around the edges and golden brown in colour. 


Remove from the oven and allow to cool completely before turning out from the tin and slicing into 16 rectangles or triangles.


Melt the white chocolate in a heatproof bowl over a pan of barely simmering water. From here you have a couple of choices. You can dunk one end of each flapjack into the melted chocolate, or you can drizzle the melted chocolate over the flapjacks. Or maybe do half and half. Allow the chocolate to set.


John will be appearing at The Cake & Bake Show London, 13th-15th September, Earls Court. For tickets and information, please go to John Whaite Bakes: Recipes for Everday and Every Mood (Headline £20). John is now teaching baking classes in Greenwich, London. Details can be found at Photo © Matt Russell.

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