Easy Homemade Raspberry Flapjacks

Raspberry Flapjacks are a great snacking standby. Quick and easy to make, and the kids love them. I prefer to use frozen raspberries as it seems a waste to use fresh. But I also find adding the raspberries frozen stops them breaking up too much when been mixed into the oats. I have also used a little raspberry powder to add a flavour punch to the flapjacks. It not essential but it does add a little extra.

If you are making these for the adults, I finish the flapjacks off with a whisky water icing. Raspberries and Blended whisky go together well and add some extra interest.

You will need.

• 20cm x 24cm deep baking tray
• Baking paper
• Mixing bowl
• Spatula
• Teaspoon
• Tablespoon
• scales
• Small saucepan
• Chopping board
• Cooks knife

Raspberry Flapjacks.

Makes 15 small flapjacks

Part 1.

• 150g                unsalted butter
• 75g                  clear honey
• 75g                  light soft brown sugar
• Pinch               salt

Part 2.

• ½ tsp               dried raspberry powder (optional)
• 250g                jumbo oats
• 100g                frozen raspberries
• 15tsp               Good quality Raspberry jam

For the icing

• Icing sugar
• Blended whisky

Raspberry Flapjacks – preparation.

Take the baking tin and lightly brush the inside with soft butter. Cut a piece of baking paper to size then use that to line the base and sides of the tin.

In the small saucepan place the butter, honey, salt, and sugar. Warm the pan over a low heat until the butter melts and everything has combined.

Remove the pan from the heat, but don’t let it cool down too much.

Raspberry Flapjacks – forming the flapjacks.

Time to turn on the oven and set it to 175c (160fan).

Measure the jumbo oats and raspberry powder into a mixing bowl, then mix together.

Pour the melted ingredients over the oats and add the frozen raspberries. Adding the raspberries frozen stops them from breaking up as the mix is worked together. But ensure the berries are not frozen together in a clump when added to the oats.

Work the mix together with a spatula, then tip the mixture into the prepared tin.

Raspberry Flapjacks – finishing and baking.

Press the mix into the tin levelling the mixture with the back of a wet tablespoon.

Now take the teaspoon and make 15 indentations into the flattened mix (3 across by 5 down).

Using the teaspoon again place a spoonful of raspberry jam into each indentation. Don’t get too carried away with the jam or it will flow all over the oats and spoil the effect.

 Pop the baking tin into the oven and bake for 20 – 30 minutes. When ready the surface of the oats should be a light golden brown.

When ready, let the flapjacks cool in the tin for 40 minutes.

Cutting and finishing.

Lift the cooled flapjacks from the tin using the baking paper placing them on a chopping board. Peel the paper back from the edges, then cut the slab into 15 squares keeping the jam dots in the centre of each piece.

To finish the flapjacks I like to drizzle over a water icing. Place about 6tbsp of icing sugar into a small bowl and add a dash of blended whisky and mix together. You are aiming for a consistency that just flow off the tip of a spoon. If its not quite right add more sugar or whisky as needed. If you are making the flapjacks for children, you can use a little orange juice to make up the icing.

Working diagonally across the flapjacks drizzle the icing over the top. Don’t worry about been too accurate. One the flapjacks are separated any mistakes won’t be noticed.

When the icing has set, lift the flapjacks off the baking paper and store in an air-tight tin. Then should keep up to 10 days in a cool place. If you need to make these further ahead freeze the cut flapjacks before the icing is applied.

Enjoy Life !

John.

©John Webber2025