- For the raspberry layer, put the raspberries, lemon juice and caster sugar in a medium saucepan. Cook over a medium heat for 15 minutes or so until the raspberries have broken down, their juices have thickened and the mixture looks jammy. Leave to cool completely (you can spread out on a lipped tray to speed this up). As it cools, it will thicken.
- Line a baking tray, approximately 20cm by 20cm, with parchment paper.
- Preheat the oven to 170C fan.
- Melt the butter, sugar and golden syrup in a large pan until the sugar has dissolved. Remove from the heat and stir through the oats and a good pinch of Maldon Sea Salt.
- Spoon two thirds of the flapjack mix into the baking tray. Press down with the back of a spoon or spatula to create a packed, even layer. Spoon over the raspberry mixture, again spreading out evenly. Finally, dot over the remaining flapjack mix in clumps.
- Bake in the middle of the oven for 30 minutes until golden. Leave to cool completely. Chill in the fridge for an hour or so to make cutting into slices easier.
Serving: 1 tray of flapjacks
Ingredients
For the raspberry layer:
500g fresh raspberries
Juice of 1 lemon
3 tbsp caster sugar
For the flapjack base and topping:
225g butter
150g light muscovado sugar
150g golden syrup
450g rolled oats
Maldon Sea Salt
Preparation
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