There’s nothing like a lazy Sunday with a little baking, today I made these cranberry flapjacks with some fresh cranberries – they’re pretty much the same as the chewy apple flapjacks I’ve made before and you could probably use most fruit for the centre.
As with any recipe, every time I do it I make little tweaks, here’s what I did today:
Heat the oven – 180 degrees (gas mark 5)
First make the flapjack mix:
Melt 80g of butter in a pan with 100g of sugar, 125g of golden syrup and 5tbsp milk.
Once all melted, add 300g of oats and mix well – your flapjack mix is ready. Put half of it into a baking tray and cook in the oven for 15 minutes.
While it’s cooking, make the cranberry filling by cooking 100g of fresh cranberries in a pan with the juice of half a lemon, 2tbsp sugar, 1tsp of ground cinnamon and 1/2 tsp of ground ginger until they are soft – mash them up.
Spread the cranberry filling on top of the baked flapjack and add the second layer of flapjack on top (a bit like a sandwich, with flapjack as bread). Put back into the oven for another 15 minutes and it is done.
Leave your flapjack to cool before cutting into squares.