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Raspberry flapjacks

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Raspberry flapjacksIt’s a special treat dedicated to a very special boy – my godson Orlin, but I’m sure you and your kids will like it too. His birthday is coming soon, and thinking of him I was browsing in search of a flavorful and healthy sweet treat.

The thing is my godson and his family live thousands of miles away and I only see them couple of times a year. Who knows when I’ll see them again but it’ll definitely be after the birthday party. So preparing a nicely decorated layered cake doesn’t seem to be a possibility.

Therefore I needed something that’s kid’s friendly, delicious, with minimum of artificial additives and refined sugars, plus one that his mom will be happy with, too.

I stumbled upon these traditional flapjacks, and never mind they are not really a dessert (but more of an afternoon snack or a breakfast item), they sounded like “the right thing”. I’ve never had flapjacks before (here I use the British meaning, and I’m not talking about pancakes), but this didn’t stop me from trying to bake them myself. As we both liked very much these chewy bites, I hope my godson and his friends will love the crumbly texture with the surprisingly fresh presence of the fresh raspberries.

I’ve halved the original recipe quantities, cut the butter down a bit, but there are some things I’ll add the next time I’ll bake these – like one or two more tbsp honey (or golden syrup) and will definitely double the quantity of raspberries. There are lots of variations that can be made with this recipe, like adding some raisins or other dried fruits, chopped nuts or seeds.

This recipe participates in Project Lunch Box.

Raspberry flapjacksMakes 8-10 squares

Prep and baking time: 35-40 minutes

Ingredients:

125g (I cup) raspberries, crushed
125g (1½ cups) rolled oats (porridge oats)
100g (1 cup) plain flour
100g (7 tbsp) butter, melted
2 tbsp golden syrup or honey
50g (½ cup) desiccated coconut
50g (4 tbsp) brown sugar
½ tsp bicarbonate of soda
½ tsp baking powder
some extra butter for greasing

Method:

Preheat the oven to 180°C/350°F. Prepare the baking tin  - you will need a deep rectangular one (I used 14 x 24cm/5,5 x 9,5 inches, but a bit bigger will be ok, too) – grease it with some butter and line with waxed paper. Set aside.

On medium to low heat melt the butter together with syrup (or honey) and sugar in a small saucepan. Stir until well combined and remove from heat when the mixture is runny.

Stir in the bicarbonate of soda in a tablespoon of water, and when the mixture is frothy, add it to the melted butter.

Mix the dry ingredients in a large bowl and make a well in the centre. Pour the melted butter mixture into the centre and mix well. Until the mixture is still warm, spread half of it into the tin. Distribute the raspberries over the top and cover with the remaining mixture. You’ll need to pres gently the mixture to level it, but try not pressing it too much.

Place in the oven and bake for 20 – 25 minutes, or until golden. Score the flapjack into pieces until hot, and allow to cool in the tin before turning them out.

Recipe adapted from Sophie Grigson.


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