This is a great flapjack recipe. The texture is half way between a flapjack and a soft cookie. It’s so easy and tasty and you can use any jam you like, although raspberry is a good choice as it is a pretty colour and delicious.
- Cream the softened butter, golden syrup and sugar together until nice and fluffy.
- Add in the flour and oats and mixed until combined.
- Spread half of the mixture onto a baking tray (7 or 8 inch square is good), making sure it is a nice even layer.
- Spread over your favourite jam – be generous. It looks good when it spills out the side.
- Carefully add the rest of the flapjack mixture by dotting spoonful’s of it over the jam and gently spread it out in a nice smooth layer.
- Bake at 160 degrees until light gold around the edges. It should take around 25 minutes, depending on the depth of the flapjacks.
- Take the flapjacks out of the oven, score them into portions and let them cool in the tin.
- This makes approximately 16 portions, but you can make them bigger or smaller and have more or less pieces!
This recipe by Lisa Williams from Stennetts Community Cafe was one of three winners in the baking competition at the Scottish Agri Show.
Stennetts Community Cafe is a social enterprise cafe in Trimley St Marys in Suffolk, which support adults with learning disabilities.
You might already recognise Lisa’s name – she is the current World Porridge Making Champion and a great ambassador for all things porridge and oatmeal.
You can watch a video of Lisa making the recipe on the Stennetts Community Café Cooking for fun page on Facebook.