Raspberry Flapjacks

Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Raspberry Flapjacks

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    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


    Prep: 10 min Total: 45 min
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    • 1

      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.

    • 2

      Crush the raspberries in a small bowl.

    • 3

      Place the butter and syrup or honey in a small pan, and melt together slowly until runny.

    • 4

      Sprinkle over the bicarbonate of soda and stir the mixture until it is frothy.

    • 5

      Place all the remaining ingredients in a large bowl and make a well in the centre.

    • 6

      Pour the melted butter mixture into the centre and mix well.

    • 7

      Spread half of the mixture into the tin, spread the raspberries over the top, and then cover with the remaining mixture.

    • 8

      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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