Raspberry and Almond Flapjack Slices
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!
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Servings: 8
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!