Hazelnut and Apricot Crunch
Pre-heat the oven to 350F/180C/Gas 4.
8 tbsp / 100g / 4oz butter
1/3 cup / 50g / 2oz soft brown sugar
2 tbsp / 30ml maple syrup
1/3 cups / 100g / 4oz porridge (rolled) oats
1/3 cup / 50g / 2oz chopped hazelnuts
½ cup / 50g / 2oz dried apricots, chopped
makes about 16
1. Put the butter, sugar and syrup in a heavy pan and
stir over a low heat until combined.
2-Stir in the remaining ingredients. Press into a Swiss roll pan lined with greaseproof paper.
Bake for about 45 minutes, until golden. Cut into bars in the pan using an oiled knife. Cool in the
tin.
Pre-heat the oven to 350F/180C/Gas 4.
8 tbsp / 100g / 4oz butter
1/3 cup / 50g / 2oz soft brown sugar
2 tbsp / 30ml maple syrup
1/3 cups / 100g / 4oz porridge (rolled) oats
1/3 cup / 50g / 2oz chopped hazelnuts
½ cup / 50g / 2oz dried apricots, chopped
makes about 16
1. Put the butter, sugar and syrup in a heavy pan and
stir over a low heat until combined.
2-Stir in the remaining ingredients. Press into a Swiss roll pan lined with greaseproof paper.
Bake for about 45 minutes, until golden. Cut into bars in the pan using an oiled knife. Cool in the
tin.
