Raspberry flapjack

6 servings
5 min
15 min
Very Easy


Number of serving: 6
rolled oats – 250 g

butter – 50 g

brown sugar – 75 g

golden syrup – two large spoonfuls

raspberries – 50 g – mashed

pinch o’ salt


  • Preheat oven to 22oC/gas mark 7. Grease a baking tin, depending on how thick you like your ‘jack, 24cm diameter should do it.
  • Mash the raspberries and set aside. Melt the butter in a medium-sized saucepan. Add the sugar to the butter and heat until dissolved.
  • Add the salt and golden syrup to the mix. Finally stir in the oats until well coated with the buttery sugar.
  • (If you would prefer chocolatey flapjacks then break 100g of plain chocolate into 1cm chunks and add to the oat mix with a quick stir so the chocolate is distributed through but not too melted. Omit the raspberry element of the next stage, unless you want chocolate and raspberry flapjack, hmm…)
  • Put half the oat mixture into the baking tin. Spread the raspberry mash over the oats and then put the remaining oat mix on top.
  • Bake for 15 to 20 minutes, until golden, before the tell-tale burn marks appear round the edges.
  • Remove from oven and leave to cool, the flapjack will crisp up once removed from oven.


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