If you’ve seen my flapjack cookie recipe you’ll know how obsessed I am with both flapjacks and cookies and something that is both. When I’m out all day a flapjack is a great snack that keeps me full for a long time and also satisfies my sweet tooth (which is probably the reason why I eat them… lets be honest). I like them best when they’re chewy and soft in the middle and caramelised and crunchy on the outside. Hence why I’ve baked them twice!
- 250g Old Fashioned Oats
- 125g Light Soft Brown Sugar
- 125g Unsalted Butter
- 3 Tbsp Golden Syrup
- 60g Defrosted Frozen Raspberries
- 50g Dried Cranberries
- 50g Hazelnuts
Preheat the oven to 200 degree C (180 Fan). Lightly grease a 20cm loose bottom square tin. If you don’t have a loose bottom one, line the baking tray or tin with baking paper.
Roughly chop the hazelnuts and put them in a dry pan over a medium heat. Roast them until they’re aromatic and have taken on an even golden brown colour. Keep a close eye on them and give them a shake every now and then to make sure they don’t burn. Take them off the heat and set them aside to cool a bit.
Dry the defrosted raspberries with a kitchen towel. Try and get as much moisture out of them as possible. Ingredients that are too wet will cause your flapjacks to fall apart after baking. We’re using frozen raspberries rather than fresh ones because they’re losing more moisture when defrosting and the flapjacks will hold their shape better (trust me, I’ve tried with fresh ones and failed… it did make a lovely make shift granola though!
In a pan melt butter, sugar and golden syrup over a medium heat. When everything has melted add the oats, raspberries, cranberries and roasted hazelnuts and combine everything well.
Push the mixture into the prepared tin with a spatula, making sure its tightly packed before baking it for 15-17 minutes.
Let the flapjacks cool down completely.
Preheat the oven to 230 degree C (210 Fan) and line a cookie sheet with a reusable baking mat or baking paper. Then take them out of the tin and cut them into 16 squares. Place the squares on the prepared cookie sheet, making sure to leave some space between them. Bake for another 5-8 minutes, until they’re a dark golden brown colour. Let them cool down completely again.
You can individually wrap them in baking or parchment paper. This way they won’t go soggy if you’re taking them in your lunchbox. I keep them in a cookie tin lined with baking paper (but they never last long enough to go soggy anyway).