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Raspberry flapjack recipe

Updated on August 17, 2012
Home made flapjack with fresh raspberries
Home made flapjack with fresh raspberries | Source

This is a recipe for delicious home made flapjack with a twist, and is a great way to incorporate fresh fruit into a sweet snack. These crunchy, oaty, fruity slices make a healthy snack or a lovely accompaniment to afternoon tea. You could also try these with different seasonal berries such as strawberries or blueberries.

3.8 stars from 24 ratings of Raspberry flapjack

Ingredients

  • 5 oz/ 150 grams butter
  • 3 oz/ 75 grams soft brown sugar
  • 2 tablespoons honey
  • 8 oz/ 225 grams porridge oats
  • 3 oz/ 75 grams fresh or frozen rasberries

Instructions

  1. Preheat the oven to 190 deg. C (375 deg. Fahrenheit/ gas mark 5) and grease a shallow rectangular ovenproof dish or tin with a little butter.
  2. Put the butter, honey and sugar into a saucepan and heat gently until the butter has just melted and the sugar has dissolved into the butter. Do not boil.
  3. Put the oats and raspberries into a large mixing bowl, make a well in the centre then pour in the melted butter and sugar mixture.
  4. Stir in thoroughly until all the oats are covered, then empty the whole mixture into the baking dish, spreading out to the corners and patting down to compress the mixture together.
  5. Bake in the oven on the middle shelf for 25 to 30 minutes or until it starts to turn golden brown.
  6. While it is still warm use a flat-bladed knife or spatula to divide the flapjack into the required sized pieces - this mixture should make around 9 to 12 portions. Allow to cool before removing from the dish, as they will still be soft and crumbly while warm, but they will set and turn crispier once completely cooled.
  7. If you want to make these sweet treats a little more special, melt a little white or dark chocolate and trail over the top of the cooled flapjacks to decorate them before you remove them from the dish.

Cook Time

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: up to 12 pieces

Comments

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    • lindacee profile image

      lindacee 4 years ago from Arizona

      I love raspberries, Imogen! What a lovely and healthy snack recipe. Thank you for sharing it. Can't wait to give it a try!

    • tirelesstraveler profile image

      Judy Specht 4 years ago from California

      My daughter-in-law loves raspberries. She will love this.

    • Imogen French profile image
      Author

      Imogen French 4 years ago from Southwest England

      thanks for your comments. we have masses of raspberries in the garden at the moment, so I am always trying to think up new ways to use them. Hope you enjoy making them.

    • zsobig profile image

      Sophie 4 years ago from United Kingdom

      Looks great, I will give it a tryin the the future :)

      Thanks for sharing, voted up!

    • CassyLu1981 profile image

      CassyLu1981 4 years ago from Spring Lake, NC

      These sound delicious! Thanks for Sharing :)

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