Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 1/2 oz (125 g) raspberries||9 oz (250 g) porridge oats|
|9 oz (250 g) butter, diced, plus extra for greasing||7 oz (200 g) plain flour|
|1 tbsp golden syrup or Fairtrade honey||3 1/2 oz (100 g) desiccated coconut|
|1 tsp bicarbonate of soda||3 1/2 oz (100 g) Fairtrade brown sugar|
|1 tsp baking powder|
Preheat the oven to 180°C /350°F/Gas Mark 4. Grease a deep baking tin measuring 16 x 25cm(6 x 10in) with butter. Line it with a strip of greaseproof paper and set it aside.
Crush the raspberries in a small bowl.
Place the butter and syrup or honey in a small pan, and melt together slowly until runny.
Sprinkle over the bicarbonate of soda and stir the mixture until it is frothy.
Place all the remaining ingredients in a large bowl and make a well in the centre.
Pour the melted butter mixture into the centre and mix well.
Spread half of the mixture into the tin, spread the raspberries over the top, and then cover with the remaining mixture.
Place in the oven and bake for 25 minutes until golden. Allow the flapjacks to cool before turning them out and cutting them into squares.
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