It’s been a while since I’ve made flapjacks, and these were a reminder of just how good they can be when you’re in the mood for something sweet. I doubled up the quantities that I usually would use as some of these were being spirited away, and I very nearly messed them up by forgetting to use twice the amount of oats, but thankfully noticed at the very last minute! Glad I did, because these are very delicious – moist, sweet, buttery and fruity. What’s not to like?!
Ingredients (makes 12)
About 200g raw rhubarb, chopped into small pieces
A handful of frozen raspberries
200g golden caster sugar
180g golden syrup
A pinch of salt
1 tsp. ground ginger
A dash of vanilla
Pre-heat the oven to 180ºC. In a mixing bowl, stir together the oats and ground ginger.
Over a low heat, melt the butter, sugar, and golden syrup, stirring every so often. Once dissolved, add the vanilla, then pour the mixture over the oats and mix well.
Line a large baking dish with baking paper (make sure to leave enough hanging out around the edges so that you can lift it out easily once cooked), then spoon in two thirds of the flapjack mixture. Compact down with the back of your spoon, then throw over the rhubarb and frozen raspberries. Evenly sprinkle over the remaining mixture. Don’t worry too much if it’s not enough to completely cover the fruit – I like to see bits and pieces poking through. Gently compact down (I found it easier to use the palms of my hands this time.)
Bake for about 30 minutes, until the flapjacks have turned golden brown all over and are crisp around the edges. Remove from the oven, then use a skewer to poke holes all over to allow the steam out. Leave to cool in the pan for about fifteen minutes, then use a decent knife to cut into slices. Gently lift the baking paper out of the dish and carefully transfer each flapjack bar to a wire rack. The flapjacks will probably be pretty gooey at this stage, but will firm up after an hour or so.