Raspberry and Sesame Seed Flapjack
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
This recipe makes quite moist, chewy flapjacks - if you like them more brittle, just cook it for a bit longer or push into a wider tin, so they end up thinner. You can use whatever frozen berries you have handy - I bet they'll be lovely with blueberries, too - but these raspberry ones are great with a cup of coffee.
Raspberry and Sesame Seed Flapjacks
Cuts into about 25 pieces
- 200g rolled oats
- 300g light brown muscovado sugar
- 300g plain flour
- 3 tsp baking powder
- 200g unsalted butter
- 3 tablespoons golden syrup
- 150g frozen raspberries
- 1-2 tablespoons sesame seeds
- Preheat your oven to 180°C, and line a 23cm square tin with greaseproof paper.
- Next, melt the butter in a saucepan and trickle in the golden syrup. Stir to combine and put to one side.
- Tip the dry ingredients (not the raspberries) into a large mixing bowl and mix lightly together. Save a small handful of the frozen raspberries and tip the rest into the bowl, stirring gently until they are all mixed in.
- Pour in the melted butter and syrup mixture and stir until all the dry ingredients are coated in the butter.
- Press the flapjack mixture gently into the lined tin and use your hands to give it an even surface. Sprinkle over the remaining frozen raspberries, breaking them up as you go, and then scatter over the sesame seeds.
- Bake in the oven for 25-30 minutes, or until golden brown and cooked to your liking.
Do you have any favourite flapjack recipes? What do you add to yours?