Apricot & white chocolate gluten-free flapjacks

You can’t beat a slice of chewy gluten-free flapjack in the morning, especially one that’s packed with chunks of sweet apricot and drizzled with white chocolate. 

Apricot & white chocolate gluten-free flapjacks

Apricot & white chocolate gluten-free flapjacks

Makes 12-16 | Prep 15 mins | Cook 18-20 mins | Calories 226 (per flapjack)

GF EF V ( vegetarian)


For the flapjacks

  • 85g (3oz) granulated or caster sugar
  • 175g (6oz) butter
  • 340g (11¼oz) gluten-free porridge oats
  • 75g (2¾oz) dried apricots, chopped
  • 3 tbsp golden syrup
  • 50g (1¾oz) gluten-free white chocolate drops

For the topping

  • 50g (1¾oz) gluten-free white chocolate, broken
  • a few pieces of dried ready to eat apricots, chopped
  1. Preheat the oven to 190°C/Gas Mark 5, then grease a 20x30cm (8x12in) baking tin. For the flapjacks, gently melt the sugar, butter and syrup in a large saucepan, stirring until thoroughly combined.
  2. Once melted, remove from the heat, add the oats and stir well until the oats are completely coated. Stir in the apricots and chocolate drops; don’t worry if the chocolate drops melt into the mixture.
  3. Tip the mixture into the prepared tin and spread evenly and firmly with the back of a metal spoon. Bake for 18 minutes, until evenly golden brown. Leave in the tin, place on a cooling rack and, while still hot, mark out squares with a knife – this will make it easier to slice later.
  4. Once completely cool, remove the flapjack squares from the tin and place on a cooling rack. For the topping, melt the chocolate in a heatproof bowl over a pan of gently simmering water. Drizzle the chocolate over the flapjacks, then sprinkle with pieces of chopped apricot. The flapjacks store well in an airtight tin for up to 1 week.

Vary the dried fruit to your liking – cranberries or sultanas make a tasty alternative to apricots.