Raspberry Flapjacks

  • Total Time

    20m
    • Prep Time

      10m
    • Bake Time

      10m
  • Serves

    20

  • Skill Level

    Easy
  • Dietary Needs

    EF/NF/Veg
    • Egg free
    • Nut free
    • Vegetarian
  • 1 Review

    1 star rating

These flapjacks are a delicious way to incorporate fresh raspberries to a bake. They are really simple to make that all the family can get involved, even little bakers too.

Method

  1. Grease a square 20cm baking tin and preheat your oven to 220°c (220°c fan / gas mark 7)

  2. In a bowl mash the raspberries with a potato masher or a fork until there are no more large chunks of raspberries.

    • 200g Raspberries (Fresh)
  3. In a large saucepan, heat the golden syrup, butter and vanilla extract gently until the butter has fully melted. Remove from the heat and then add the porridge oats. Mix until the oats are fully coated with the butter mixture.

    • 8 tbsp Golden Syrup
    • 1 tsp Nielsen Massey Vanilla Extract
    • 100g Butter (Unsalted)
    • 400g Porridge Oats
  4. Pour half of the oat mixture into the tin and press down to fill all of the corners.

  5. Pour the raspberry mixture over the oats spreadly out evenly then finish with the remaining oat mixture on top.

  6. Bake in the oven for 10-15 minutes, then leave to cool before slicing.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 1 star rating

    was disappointed in these.. i think more butter is needed for the oats to combine and be brought together. after baking and left to cool completely, they fell apart! more butter is necessary!

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