From the time I had my first cooking lesson at Intermediate School it became my job to keep the biscuit tins filled at home and I developed quite a repertoire of different recipes. A old favourite that I had completely forgotten about until recently was Flapjacks – basically oats stuck together with butter, sugar, golden syrup (often with a good amount of ginger). I was looking for things to make with the raspberries that I had in my freezer and stumbled across this Raspberry Flapjack Recipe. I knew I had to try it.
150g brown sugar
4 tbsp honey
300g porridge oats
100g frozen raspberries
Melt the butter, sugar and honey (with a pinch of salt) in a large saucepan over a medium heat, stirring often. Once the mixture is bubbling and combined, stir in the oats.
Line a square 20 x 20cm baking tin with baking paper. Tip the oat mixture into the tin and spread out evenly. Scatter the raspberries over the top and then lightly press them into the oat mixture.
Bake at 180C for about 30-40 minutes until golden brown and still a little soft in the middle (it will firm up as it cools). Leave to cool in the tin and then cut into squares.
Enjoy with a cuppa. They freeze well too so you can always have some ready if you need a tasty pick me up.