• Prep Time
    15 mins
  • Cook Time
    15-20 mins
  • Difficulty
  • Serves
  • Author
    Jo's Cuisine

Pudding, Snacks, Cakes & Baking, Quick & Easy

Apricot, Cranberry & Honey Flapjacks

The use of honey, cranberries and 100% from fruit St. Dalfour Apricot preserve in these tasty flapjacks, means you can avoid using any cane sugar, for a more natural alternative to your standard flapjacks.

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180g Butter, cut into cubes

7 tbsp St. Dalfour Classic Honey

300g  Porridge oats

50g St. Dalfour Cranberries

2 tbsp St. Dalfour Apricot Preserve


Preheat oven to 175ºC fan, then line and grease a 20cm square baking tray

Heat gently the butter, Honey and Apricot Preserve in a heavy based saucepan

Remove from the heat and stir in the porridge oats and Cranberries and mix well

Tip the mixture into the baking tray and press down firmly with the back of a spoon

Bake for 15-20 mins until golden

Leave to cool for 5 mins then score into squares and run a knife round the edge of the baking tray to loosen

Once almost cold, turn out and cut through into squares

These flapjacks will keep fresh for a week if stored in an airtight container, or frozen for up to 3 months.

Find more ideas for using St. Dalfour Apricot preserve in our Appreciating Apricots article.