Weigh out the flapjack mix into a mixing bowl and select the beater
Measure out pineapple juice and add to mixing bowl. Mix for 25-30
seconds until liquid has mixed in.
Add dried apricots and mix for 10 seconds on slow speed.
Scrape into a lined ½ gastro tin.
Bake at 170 o C for 30 minutes.
Leave to cool on a wire rack.
When serving drizzle salted caramel sauce over the flapjack.
Cooking times and temperatures may vary depending on type of oven used.