Raspberry flapjack

Name: Raspberry flapjack
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: En
Ingredients: rolled oats – 250 g; butter – 50 g; brown sugar – 75 g; golden syrup – two large spoonfuls; raspberries – 50 g – mashed; pinch o’ salt

Other

6 servings

Very Easy

20 min

Ingredients

rolled oats – 250 g
butter – 50 g
brown sugar – 75 g
golden syrup – two large spoonfuls
raspberries – 50 g – mashed
pinch o’ salt

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Preparation

Preparation5 min

Cook time15 min

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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