Raspberry flapjack

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

• 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.