Stephen Carter's flapjacks with white chocolate, apple and apricot
14 March 2007
Ingredients
(Makes 20 bars)
15 Granny Smith apples
150g porridge oats
150g white chocolate
150g dried apricots
2tbs honey
Method Peel and deseed the apples. Finely grate the apples and squeeze all the liquid through a cloth. Finely chop the apricot and chocolate and mix with the grated apple.
Add oats and honey to bind. Roll out on to a baking tray about 2cm thick. Bake at 180°C for 10 minutes, then turn over and bake for a further five minutes.
Leave to cool, then cut into the shapes required.
Store in an airtight container.
By Stephen Caterer, Boodles, London
