Raspberry flapjacks
Raspberry flapjacks are a delicious twist on a classic, easy recipe. Chewy oat bars with a zing of raspberry flavour, with only 5 ingredients they couldn’t be simpler for kids or beginner bakers.
Raspberry flapjacks are a delicious twist on our easy flapjack recipe. A simple oaty traybake, they’re the perfect easy recipe for kids who want to bake something new in the kitchen.
Flapjacks are a classic bake I’ve been making since I was young. Traditional flapjacks are plain oaty bars full of sweetness but not much else, so these add a fun and tasty twist. With bursts of raspberry flavour throughout they’re the perfect treat to serve with a cup of tea.
How can kids help to make these raspberry flapjacks?
Flapjacks are a great thing for little kids who want to try baking as they’re really simple and you don’t have to be too accurate with your measurements.
They’re also perfect if you don’t have a lot of baking equipment as all you need to make them is a mixing bowl, wooden spoon, baking tray and something to melt the butter in. There’s not need for digital scales or fancy mixers.
It’s such an easy recipe, so your kids will enjoy taking charge. They can get to measure out the oats, and raspberries as well as the wet ingredients. They might also want to mix it all together (being careful of the hot melted butter mixture) and press it into your baking tin.
It’s a very simple recipe kids will love making, and eating.
What can I use instead of golden syrup?
If you don’t have any golden syrup you can swap it for an equal amount of corn syrup or honey.
Can I use frozen raspberries?
Yes. We’ve used fresh raspberries because they’re in season in the UK at the moment, but you could use frozen instead. There’s no need to defrost them, simply add them to your mixture straight from the freezer.
Should my flapjacks be soft when they come out of the oven?
Yes. The flapjacks are cooked when they’ve turned a nice golden brown colour. Don’t worry if they’re still soft though they will harden while they cool.
Do you cut flapjacks when they’re hot or cold?
I personally find it a bit easier to wait until flapjacks have cooled completely and hardened before removing them from their baking tin. Not only are they easier to remove from the tin, they’re less likely to fall apart.
If you like, you can score where you plan to cut them, to make it easier to portion them later.
How do you store raspberry flapjacks?
They’ll keep in an airtight container for a few days. If you want to store them for longer you can wrap them and freeze them in individual portions for a few months.
Other flapjacks and traybakes
If you liked these raspberry flapjacks, why not try some of our other flapjack recipes or our easy traybakes
Raisin and honey flapjacks
Mary Berry flapjacks
Millionaires shortbread
School cake
Banana and chocolate chip bars
Apple flapjacks
Or use up some more raspberries in these recipes:
Raspberry brownies
Raspberry sponge cake
Raspberry and white chocolate blondies
Raspberry cupcakes
Raspberry muffins
Raspberry and white chocolate scones
Raspberry and white chocolate muffins
Raspberry and white chocolate loaf cake
Useful equipment
You might need the following baking tools/gadgets to make these raspberry flapjacks
Digital scales
Mixing bowl
Wooden spoons
Measuring cups
Sauce pan
Baking tin
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Ingredients
150g (2/3 cup) butter
150g (2/3 cup) caster sugar
4 tablespoons golden syrup
300g (3 ¼ cups) porridge oats (rolled oats)
100g (¾ cup) raspberries
How to make raspberry flapjacks
Preheat your oven to 180C/170C Fan/350F
Grease and line a square baking tin 7 inch (18cm) with baking or parchment paper. We often find the easiest way doing this is to measure a strip of baking paper the width of the tin and lay that in folding pressing down into the edges/sides. Then repeat this with another strip going in the opposite direction.
Melt the wet ingredients
Get your kids to measure out the butter, sugar and golden syrup and and put them all in a small pan.
Heat the pan over a low heat until everything has melted. If you have older children you can trust around a hot cooker, they can help stir the butter while it melts.
Weigh the porridge oats
While the butter is melting, get your child to measure the porridge oats and pop them in a large mixing bowl.
Mix everything together
Once the butter and golden syrup has melted, pour it into your mixing bowl.
Give your child a wooden spoon and get them to stir everything together until all the oats are well coated.
Add the raspberries
Measure out the raspberries. There’s no need to be too accurate – around 100-125g is perfect. Get your kids to break them up or mash them slightly with a fork so there’s no large chunks left.
Add the raspberries to your flapjack mixture and stir them in. You want to break them up a little so they spread through the oats, but leave a few little chunks in places.
Bake the raspberry flapjacks
Get your kids to pour or spoon the flapjack mixture into your prepared baking tin.
Press it all down with the back of a spoon or spatula making sure it is nice and level and that oats are well pressed into the corners and edges. We find a metal spoon works well for this job, as the oats don’t stick to it as much. If you have a few leftover raspberries, press them into the top of your flapjacks.
Bake the flapjacks in the oven for around 20 minutes. They’re ready when they have started to turn a nice golden brown colour. Don’t worry if they’re soft when you bring them out of the oven – they’ll harden as they cool.
Remove them from the oven and leave them to cool in the tin. If you want, you can gently cut the the flapjacks while they’re still a little soft.
Cut them into 16 square, or if you want larger portions try 8 or 9.
Serve and enjoy.
Raspberry flapjacks
Equipment
- Digital scales
- Mixing bowl
- Wooden spoons
- Measuring cups
- Sauce pan
- Baking tin
Ingredients
- 150 g (⅔ cup) butter
- 150 g (⅔ cup) caster sugar
- 4 tablespoons golden syrup
- 300 g (3 ¼ cups) porridge oats (rolled oats)
- 100 g (¾ cup) raspberries
Instructions
Preheat your oven to 180C/170C Fan/350F
- Grease and line a square baking tin 7 inch (18cm) with baking or parchment paper.
Melt the wet ingredients
- Measure out the butter, sugar and golden syrup and and put them all in a small pan. Heat the pan over a low heat until everything has melted.
Weigh the porridge oats
- While the butter is melting, measure the porridge oats and pop them in a large mixing bowl.
Mix everything together
- Once the butter and honey has melted, pour it into your mixing bowl. Stir everything together until all the oats are well coated.
Add the raspberries
- Measure out the raspberries. Break them up or mash them slightly with a fork so there's no large chunks left.
- Add the raspberries to your flapjack mixture and stir them in.
Bake the raspberry flapjacks
- Pour or spoon the flapjack mixture into your prepared baking tin. Press it all down with the back of a spoon or spatula making sure it is nice and level and that oats are well pressed into the corners and edges. We find a metal spoon works well for this job, as the oats don't stick to it as much.
- Bake the flapjacks in the oven for around 20 minutes. They’re ready when they have started to turn a nice golden brown colour. Don’t worry if they’re soft when you bring them out of the oven – they’ll harden as they cool.
- Remove them from the oven and leave them to cool in the tin. If you want, you can gently score/cut the the flapjacks while they’re still a little soft. Cut them into 16 square, or if you want larger portions try 8 or 9.
- Serve and enjoy.
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