Tuesday 18 June 2019

Cranberry and berries flapjacks

Any baker probably has a few recipes for flapjacks. They make a great start to the day in the form of breakfast whether sitting down or on the go. I like to have a variety of different things for breakfast from toasties to waffles but sadly most mornings I don't have the time or a commercial waffle maker to get the best results.

Whilst some flapjacks are more like cereal bars these ones are very moist and chewy. With the golden syrup and masses of dried fruit they are quite rich so you may want to cut them into smaller slices than usual. Alternatively you may just be greedy like me and cut them in eight pieces.

I used a mixture of cranberries and other dried berries. I'm not quite sure what the other berries were but it made for a very fruity mix. If you don't want or can't find other berries then just use all cranberries.

Equipment: Large saucepan, 8in (20cm) square loose bottomed tin lined, sharp knife.


9oz (250g) Unsalted butter or baking spread
6oz (170g) Soft light brown sugar
5oz (140g) Golden syrup
10½ oz (300g) Porridge oats
9oz (250g) Dried cranberries or a mixture of dried berries


1. Pre-heat the oven to 150°C/Gas mark 2.
2. Gently heat the butter, sugar and syrup in the saucepan stirring occasionally.
3. Once it has all melted together turn off the heat. Add the oats and dried fruits and stir together so all the mixture is coated.
4. Transfer the mixture to the prepared tin. Spread it out evenly and level the top.
5. Bake for around 25 minutes until it starts to go golden brown and starts to come away from the sides slightly.
6. Take out of the oven. Leave the flapjack on the base of the tin but remove the sides.
7. The flapjack will still be very soft but carefully mark out slices with a sharp knife.
8. Leave to cool completely on the base.

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