Fig, date and apricot Pesach flapjacks

A must-have on your list of Pesach treats


These deluxe flapjacks, crammed with fruit, seeds and nuts, are truly amazing. Topped with some melted chocolate for the final element of indulgence, they're a must-have on your list of "Pesach treats" to bake!

Preparation: 25 minutes
Cooking: 25 minutes
Makes about 20 squares


● Vegetable oil to grease baking tin
● 100g chopped figs
● 75g chopped dried dates
● 100g ready-to-eat apricots, chopped
● 250g medium matzah meal
● 75g sultanas
● 50g desiccated coconut
● 100g mixed seeds - sunflower, pumpkin and sesame, divide in half
● 175g margarine
● 125g honey
● 150g brown sugar

For the topping
● 1 tbsp honey
● 70g dark chocolate - coarsely grated
● 50g shelled pistachio nuts
● 50g dried cranberries


● Grease and line a 20 x 30cm baking tin with baking parchment paper.

● Preheat the oven to 180°C.

● Tip the figs, dates, apricots, matzah meal, sultanas, coconut and half of the mixed seeds into a bowl and mix well.

● Melt the margarine with the honey and brown sugar in a pan over a low heat. Stir until smooth and pour over the fruit and nut mixture and combine well.

● Transfer to the prepared baking tin and press the mixture down, smoothing level.

● Bake for 20 minutes or until golden.

● While still hot, brush the top of the flapjacks with honey and scatter with the grated chocolate followed by the remaining seeds, pistachio nuts and cranberries.

● Gently press the toppings into the chocolate.

● Leave to set before cutting into squares.

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