Apricot & Ginger Flapjacks

• 3/4 cup butter
• 1 tablespoon golden syrup
• 5/8 cup brown sugar
• 9/16 pound porridge oats medium
• 1 pinch sea salt
• 1 tablespoon desiccated coconut
• 2 tablespoons dried apricots chopped
• 1 dessert spoon grated ginger
• 1 dessert spoon ginger powder

1. Preheat the oven to 180u0b0C/Gas Mark 4. Place the butter, golden syrup, sugar and ginger powder in a large heavy-based saucepan. Heat gently, stirring often, until the butter has just melted and the sugar is still grainy.
2. Remove from the heat and mix in the porridge oats, salt, apricots and desiccated coconut until well combined. Turn the mixture into the prepared baking tray, spread evenly and firm down with a spatula or back of a spoon.
3. For a soft and chewy flapjack, bake for about 20 minutes until a light-medium golden colour. Give it a bit longer if you prefer a crispy, well-cooked flapjack.
4. Run a knife round the edge to release the flapjack, leave for 5 minutes, then mark into bars or squares. Leave in the tin until nearly cold before cutting into pieces and removing to a wire rack.
5. The flapjacks will keep in an airtight tin for up to 10 days.

butter, golden syrup, brown sugar, oats, salt, coconut, dessert, dessert

Taken from www.yummly.com/recipe/Apricot-_-Ginger-Flapjacks-1881551 (may not work)