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Homemade Raspberry Flapjacks
Moorish raspberry flapjacks that are thick, chunky, moist and ever so tasty. Here’s how I make it…
As you know, I LOVE flapjacks, and this berry beauty is the newest addition to my flapjack collection. It’s a classic combo that’s easy to make, but most importantly, it’s so damn tasty.
Trust me, you’ll want to eat the whole lot! There’s a delicious blend of tangy raspberries and perfectly sweetened oats that contrast so beautifully.
If I do say so myself, these flapjacks never disappoint. The texture is chunky, moist and soft all at the same time, and that’s thanks to using a smaller 8″ baking tin.
Recipe Ingredients
Here are the ingredients I used to make this recipe:
- Porridge Oats: Any brand of porridge oats is fine to use (I used Scott’s Porridge Oats).
- Golden Syrup: It adds a caramel flavour to the flapjacks and binds everything together.
- Butter: I like to use unsalted butter, but this is down to personal preference.
- Light Brown Sugar: Use light brown sugar (or golden sugar as an alternative).
- Vanilla Extract: I like adding vanilla extract for extra flavour, but this is optional.
- Raspberries: I like to use fresh raspberries, though you can use frozen raspberries. However, it can make the mixture wet and will need a longer time in the oven.
How To Make Raspberry Flapjacks
Here’s a summary of how I make these raspberry flapjacks. You can get the full recipe instructions on the recipe card below:
I start by melting butter, light brown sugar and golden syrup together in the microwave until the mixture is completely melted and well combined.
Then I add vanilla extract, porridge oats and raspberries to the bowl and mix everything together. I like to set aside a handful of raspberries for later.
I pour the flapjack mixture into the lined baking tin, spread it evenly into all four corners then top with the raspberries I set aside.
With a clean spoon, I press the flapjack mixture down and bake it in the oven for 40 minutes or until the corners are golden brown.
My Top Tips
I developed the raspberry flapjacks to be soft and chunky. If you prefer yours to be crunchier, then you can bake it for longer until you have achieved your desired texture. Additionally, you can use a wider 9″ baking tin to make the flapjacks flatter.
If your tin size is bigger than mine (I used 8″ inches / 20cm), then your flapjacks may require a shorter time in the oven (around 25 minutes). Golden brown corners are a good way to identify that they are ready.
I know it’s hard, but don’t be tempted to cut the flapjacks straight out of the oven because they will fall apart. I find that they are easier to cut once they’ve cooled down and hardened.