DISCLAIMER: THIS PAGE MAY CONTAIN AFFILIATE LINKS.
Giving off major Bakewell tart vibes here in these Raspberry and Almond Flapjack Slices. Frozen raspberries meet almonds, oats and syrup for a delicious (and deliciously easy) treat. This is a great recipe for beginner bakers, and will be loved by everyone!
The base of this bake is simple: oats, golden syrup and sugar. Then, you add in a few extras and you get something gorgeous. Not to mention very Instagrammable. If golden syrup isn’t available to you, light corn syrup/light molasses will work.
There really is something so nostalgic to me when it comes to flapjack. I remember it was always one of our most requested bakes from my mum. There is something about eating warm, still too gooey, flapjacks that still brings joy to my heart. That said, you should give them time to set before slicing or you may find they fall apart a little!
For these Raspberry and Almond Flapjack Slices, I use a basic 8′ square pan (I like this one), a simple shortbread and my classic brownie batter recipe. If you’re after more flapjack inspiration try these Snickers Flapjack Bars or these White Chocolate and Passionfruit Flapjacks. For videos and baking inspiration, head on over to my Instagram.
Raspberry and Almond Flapjack Slices
Ingredients
- 125 g Light Brown Sugar
- 125 g Butter
- 3 tbsp Golden Syrup
- 240 g Oats
- 50 g Flaked Almonds
- 100 g Raspberries Frozen work best
- 3 tsp Raspberry Jam Optional
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8″ Square baking tin.
- In a medium saucepan combine the butter, brown sugar and golden syrup and heat on low until the butter has melted. Turn off the heat and stir in the oats and most of the flaked almonds.
- Add in the raspberries. Gently stir together. Pour into lined tin, scatter over remaining flaked almonds. Optional: swirl over a little raspberry jam (Be very careful not to add too much or it stops the flapjack really binding).
- Bake for 20-25 minutes until golden brown at the edges (it's fine if still a little wobbly in the centre). Let cool on a wire rack before slicing!
