Apricot flapjacks
6oz butter, 3tbs honey or golden syrup,3½oz ready to eat apricots,10oz oats.
Preheat oven 160C / 325 F / Gas 3 Line a 10¼ 6½” tin.
Melt butter, Honey/ syrup and sugar in a pan. Mix in the chopped apricots and oats.
Spoon into the prepared tin, level and bake for 30-40 minutes until golden..
Cool for 5=10 minutes then cut into fingers.
Ginger topped fingers
Base – 8oz plain flour, 1 tsp ground ginger, 3 oz caster sugar, 6 oz butter,.
Topping
1 tbsp golden syrup, 2oz butter, 2 tbsp icing sugar, 1 tsp ground ginger.
Oven 180C / 350 F /Gas 4. Grease/ line a 11 x 7″ tin
Sift the ground ginger into the flour and rub in the butter, Stir in the sugar and press the mixture into a greased/lined tin and bake for 40 minutes
Mel the topping ingredients in a small pan and pour over the shortbread whilst it is still hot. Cut into slices when cool.