raspberry butter flapjacks

 

 

 

 

 

 

 

 

 

Ingredients

·       175g butter

·       175g golden syrup

·       175g muscovado sugar

·       400g porridge oats

·       ½ lemon, finely grated zest

·       pinch ground ginger

·       200g raspberry preserve

1. Preheat the oven to 150C and line a 20cm square baking tin with baking paper.
2. Melt the buter in a medium pan over a low heat. 
3. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats, lemon zest and ginger.
4. Pack the mixture into the baking tin ( in the between layer oats pack raspberry preserve) and squash down.
5. Bake in the oven for 40 minutes.
6. Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares.

 

enjoy Your cooking,