Fruity Flapjack

Squares of fruit flapjack on a sheet of patterned parchment.

5 from 5 votes

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.

Prep Time15

Cook Time35

Total Time50

Course: Baking - traybakes

Cuisine: American, British, Worldwide

Diet: Vegetarian

Servings: squares

Calories: 238kcal

Author: Jane Coupland

Ingredients

180 g Unsalted butter - roughly chopped
90 g Soft light brown sugar
90 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.
180 g Unsalted butter - roughly chopped, 90 g Soft light brown sugar, 90 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 (2 0cm) 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.

Nutrition