Back a couple of months ago, I uploaded my first ever flapjack recipe. The flapjack was demolished by my family within a couple of days and from the sound of things, you guys really liked the recipe also.
So guess what I’m sharing with you today? That’s right, I’m back with another flapjack recipe!
Today’s flapjack is raspberry flavoured and DAMN, are you guys going to love this! This is very similar to a flapjack you’d buy from a shop – it’s sweet, it’s flavourful and the raspberries pack a real punch.
Now, if I’m being totally honest with you, this recipe isn’t as healthy as the last flapjack recipe I shared but taste wise, it’s just as good. I like to have variety on my blog so hopefully one of these flapjacks will take your fancy.
If today’s flapjack does take your fancy, then the recipe to today’s flapjack is down below:
Category: Sweet Treat
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Overall Time: 30 Minutes
Ingredients You’ll Need:
- 250g Of Butter / Stork, Diced
- 200g Of Plain Flour
- 250g Of Porridge Oats
- 100g Of Desiccated Coconuts
- 100g Of Light Brown Sugar
- 150g Of Raspberries, Frozen Or Fresh
- 1tbsp Of Golden Syrup
- 1tsp Of Bicarbonate Of Soda
- 1tsp Of Baking Powder
How To Make Flapjacks:
- Firstly, gather together your equipment and ingredients, line a baking tin with parchment paper and preheat the oven 180C / 160C Fan / Gas Mark 4.
- Secondly, in a medium sized bowl, crush the raspberries with a fork then set aside.
- Next, in a large bowl, add the 200g of plain flour, 250g of oats, 100g of desiccated coconut, 100g of light brown sugar and 1tsp of baking powder. Mix together and then set aside.
- In a saucepan, add the 250g of diced butter with 1tbsp of golden syrup. Place over a medium heat until the butter has completely melted.
- Once completely melted, sprinkle over the bicarbonate of soda and keep stirring until it becomes frothy (TIP: sometimes it doesn’t always froth up in the middle, it may just become frothy around the sides – that’s fine).
- When it’s become frothy, take of the heat.
- Make a well in the centre of the dry ingredients and pour the butter mixture into the centre and stir together the ingredients.
- Next, pour half of the flapjack mixture into your prepared baking tin, then, pour over your crushed raspberries and then the other half of the flapjack. Using a spatula, press down the mixture.
- Place the flapjack into the oven for around 20 minutes, until golden brown.
- Finally, once baked, leave in the tin for around 15 minutes before turning out to cool completely.
That’s your Raspberry Flapjacks prepared, baked and cooled, ready for to enjoy!
Likewise, with the first flapjack I shared, this one didn’t last long with my family. I think it only took a couple of days for the lot to have vanished.
Mind you, that’s what I love to see. I love seeing my bakes go down well and everyone enjoying them. I think that’s everyone’s hope when it comes to baking… right?
Let me know if you end up making these flapjacks yourself and if you do, what your thoughts were.
Sending you all tons of love & hugs as always,