This fruity flapjack is bursting with plump, juicy raisins and includes a subtle hint of baking spice. Quick & easy to make, this simple flapjack is perfect for lunch boxes, picnics or scoffing straight from the tin.
You can't beat a classic traybake like this fruity flapjack but if you want to ring the changes whilst keeping things simple and quick have a go at my cornflake flapjacks. They are extra chewy and crunchy.
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Why I love this recipe
- Quick & easy: It can be in the oven in around 15 minutes.
- Juicy raisins: The trick is to soak them in hot water before adding them to the flapjack mixture.
- Taste: This raisin flapjack has the classic flavour of golden syrup flapjack but it is enhanced by the inclusion of those plump raisins and warming baking spice.
- Texture: Soft enough to bite but with plenty of chewiness.
- Crowd-pleasing: Who can resist a square of fruity flapjack?
Jump to:
Have you seen my recipes for Australian crunchie, date slices and cornflake bars? They are not flapjack but they are divine traybakes.
Ingredients Notes
Oats: Small rolled oats (sometimes called porridge oats) are the best choice for flapjack as they produce a bake that holds together well. Large or jumbo oats produce flapjack that is more likely to fall apart. Don't use instant oats as they can lead to a mushy flapjack.
Sugar & syrup: Use light brown sugar and golden syrup to make this simple flpajack recipe. If you cannot find golden syrup, use light corn syrup instead. Honey and maple syryp are not good substitutes for golden syrup in this recipe.
Butter: Real butter adds the best taste but you may substitute non-dairy block butter if you need a dairy-free alternative.
Raisins: Regular supermarket raisins work well, you don't need expensive ones.
Step by Step Instructions
- Step 1: Put the butter, golden syrup, light brown sugar and salt into a large saucepan.
- Step 2: Put the pan over a medium heat to melt the ingredients, stirring often. When the butter has melted and the sugar has dissolved use a balloon whisk to gentle bring the ingredients together until you have a thick, brown, evenly mixed liquid.
- Step 3: Add the oats, raisins and mixed spice. Stir until everything is coated in the liquid ingredients.
- Step 4: Spoon the mixture into a prepared baking tin (8-inches (20cm) square) and press it down firmly using the back of a metal spoon. Bake for 30-35 minutes until the edges are golden and beginning to turn crispy.
- Score the top into 12 or 16 portions 10 minutes after it comes out of the oven but wait until it is cold to cut it fully.
Expert Tips
Top Tip: If you like a harder flapjack cook it for an additional 5 minutes (cover the top loosely with baking parchment to avoid it browning too much).
- Always weight your ingredients using gram measurements and digital kitchen scales: Do not use cups or guess the measures as accuracy is important when baking to yield the best results.
- Use the correct size tin. This fruity flapjack recipe fits perfectly into an 8-inch (20cm) square tin. If you use a smaller tin the flapjack will be thicker and if you use a larger tin it will be thinner. In both cases, the cook time will be affected and the edges may be over or undercooked before the centre is baked.
- Grease and line your baking tin: This is essential when baking any simple flapjack as the mixture will stick to the tin if it has not been lined with baking parchment.
- Don't over bake it: When the edges of your raisin flapjack are golden and crispy the centre of the flapjack may still appear underbaked. Don't worry, this is normal and it will firm up as it cools. Baking any longer risks overcooking the edges and burning the raisins.
- Flatten your flapjack: If your edges puff up use the back of a metal spoon to flatten them once the flapjack comes out of the oven.
- Score the top of the flapjack into portions: Do this when it has been out of the oven for around 10 minutes and the top is beginning to firm up.
- Let the flapjack cool in the tin: Do not unmold it until it is completely cold as it may fall apart.
- Do not cut your flapjack into portions whilst it is warm: The slices will crumble. Wait until it has cooled completely.
Frequently Asked Questions
This raisin flapjack is best stored wrapped and in an airtight tin at room temperature. They will stay fresh for around a week.
No, fruit flapjack is not healthy. Flapjack contains a lot of butter and sugar so any perceived health benefits from the oats and dried fruit can be ignored.
I do not recommend adding fresh or frozen fruits to this fruity flapjack recipe, as they contain more moisture compared to dried fruit which will adversely affect the texture of your flapjack. This is especially true for berries. You can certainly try it out, but expect a softer flapjack that may break apart more easily or turn mushy the longer it is stored.
There are a number of reasons why flapjack falls apart:
1. Oat type: Using large oats, jumbo oats or steel cut oats can make flapjack more prone to crumbling.
2. Ingredient ratio: If the ratio of wet ingredients (melted butter, sugar and syrup) and dry ingredients is off - too many oats & raisins compared to the wet mixture - the flapjack may not hold together.
3. Cutting too soon: Flapjack can break apart if cut whilst warm. Let it cool completely before cutting.
4. Not pressing the mixture: If the mixture has not been pressed firmly into the tin the bake is more likely to crumble.
Yes, you can freeze fruit flapjack. Simply cut it into portions, put them into a freezer-proof bag and freeze for up to 2 months. Defrost fully at room temperature before eating. If they are slightly soft once defrosted put them on a lined baking sheet and bake (150℃/ 300℉) for 5 minutes and let them cool.
Variations
- Make basic flapjack: Omit the raisins and baking spice to make classic golden syrup flapjack.
- Replace the raisins: Make your fruit flapjack with other dried fruit such as sultanas, apricots, dried cherries, dates, figs or even dried apple.
- Make mixed fruit flapjack: Pick three different types and add 60g of each. I'm rather fond of the combination of raisins, cranberry and apricot.
- Chocolate drizzled fruit flapjack: Melt 75g of dark chocolate and drizzle it over the top of your bake once it has been cut. Alternatively, melt 200g of dark chocolate, mix in 1 teaspoon of sunflower oil and spread it over the uncut flapjack. Let it set and then proceed to cut it into portions.
- Fruit & Nut flapjack: Use 150g raisins and add in 75g of roughly chopped nuts such as almonds, pistachio nuts of hazelnuts.
- Coconut flapjack: Add in 30g dessicated coconut when you stir in the dry ingredients.
More tempting flapjack recipes
Here are a few more simple flapjack recipes to try. Why not explore all my easy & fun traybake recipes?
Have you made this fruity flapjack recipe? Please leave a review below to let me know if you enjoyed it.
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📖 Recipe
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Fruity Flapjack
Ingredients
- 200 g Unsalted butter - roughly chopped
- 100 g Soft light brown sugar
- 100 g Golden syrup
- 300 g Rolled oats do not use jumbo oats
- 2 teaspoons Mixed spice
- 175 g Raisins
- ¼ teaspoon Salt
Instructions
- Begin by greasing and lining an 8 inch (20cm) square baking tin with parchment and pre-heating the oven to 160°C/ 320°F.
- Tip the butter, syrup, salt and sugar into a heavy based saucepan and put it over a medium heat to melt, stirring often. When the butter has melted and the sugar has dissolved use a balloon whisk to gentle bring the ingredients together until you have a thick, brown, evenly mixed liquid.200 g Unsalted butter - roughly chopped, 100 g Soft light brown sugar, 100 g Golden syrup, ¼ teaspoon Salt
- Add the oats, raisins and mixed spice to the wet mixture. Stir with a wooden spoon until everything is well mixed and evenly coated in the liquid.300 g Rolled oats, 2 teaspoons Mixed spice, 175 g Raisins
- Spoon the flapjack mixture into the prepared tin and spread it out. Use the back of a metal spoon to push the mixture into the edges and corners of the tin and to press the flapjack down so that it is nicely compact.
- Bake in the oven for 30-35 minutes until golden. If, after 25 minutes, the raisins look as if they are about to catch & burn, lay a piece of foil loosely over the flapjack for the final 10 minutes of baking.
- Allow to cool in the tin for 10 minutes. Using a sharp knife, mark the flapjack into 16 squares (or 12 larger pieces) then let it cool completely in the tin.
- Once cold, cut the flapjack into the marked portions and remove from the tin.
Notes
- Always weight your ingredients using gram measurements and digital kitchen scales: Do not use cups or guess the measures as accuracy is important when baking to yield the best results.
- Use the correct size tin. This fruity flapjack recipe fits perfectly into an 8-inch (20cm) square tin. If you use a smaller tin the flapjack will be thicker and if you use a larger tin it will be thinner. In both cases, the cook time will be affected and the edges may be over or undercooked before the centre is baked.
- Grease and line your baking tin: This is essential when baking any simple flapjack as the mixture will stick to the tin if it has not been lined with baking parchment.
- Don't over bake it: When the edges are golden and crispy the centre of the flapjack may still look underbaked. Don't worry, this is normal and they will firm up as they cool.
- For a harder set: Bake for an additional 5 minutes.
- Flatten your flapjack: If your edges puff up use the back of a metal spoon to flatten them once the flapjack comes out of the oven.
- Score the top of the flapjack into portions: Do this when it has been out of the oven for around 10 minutes and the top is beginning to firm up.
- Let the flapjack cool in the tin: Do not unmold it until it is completely cold as it may fall apart.
- Do not cut your flapjack into portions whilst it is warm: The slices will crumble. Wait until it has cooled completely.
Jane Coupland says
I hope you enjoy this flapjack - let me know if you vary the fruit - I'm always on the look out for fresh inspiration.
Meghan | Fox and Briar says
I didn't know flapjack was another name for granola bar - in the US flapjack means pancake! But whatever you call them, these look delicious! And I personally love the chocolate drizzle, I wouldn't have it any other way. Also I am loving the term "carnic", going to have to start using that 🙂
Jane Saunders says
I had no idea either until last summer. I can understand oat bars/ granola bars in place of flapjack, but flapjack meaning pancake??? It's weird as I never find pancakes referred to as flapjack in any blogs I read or on Pinterest. Regardless, we have a free weekend coming up, it's actually going to be dry, maybe time for another carnic somewhere with another round of um... flapjack.
Tracy | Baking Mischief says
I'd never heard oat bars referred to as flapjack before. I was so confused at first when I saw the pictures, I was like, I thought we were talking about flapjack pancakes! 🙂
These look sooo good. I'm with you. Chocolate makes anything better! Talk about a perfect on the go snack or quick breakfast. Pinned!
Jane Saunders says
haha - this pancake-flapjack-oat bar thing gets me too. I'm hoping people aren't so confused it puts them off looking at the recipe - with luck the chocolate will make up for the confusion 😉
Elizabeth says
Oh these sounds heavenly! My husband is much the same as yours, saying things like, "no thanks, I'm not hungry" when offered a generous slice of chocolate gateaux (cake is not for hunger!!!). Gorgeous recipe though!
Jane Saunders says
I agree, Elizabeth - cake was so not invented for hunger 🙂 😉 Thanks for dropping by.
dooseet says
looks so delicious, and fit too! Im yumming it for later!
Jane Saunders says
Thanks Dorota 🙂
Claudia | Gourmet Project says
they look delicious, pinned to try them very soon!
Jane Saunders says
Thanks Claudia - I hope you enjoy them
Monique says
They look fantastic!!!
Jane Saunders says
Thanks Monique. Sometimes easy is best 😉