Make the most of peak raspberry season with this week’s recipe, Raspberry and Apple Flapjacks from Liz Ashworth’s Scottish Baking Bible. From bannocks to butteries, seaweed nibbles to shortbread, The Scottish Baking Bible caters to bakers of all abilities and preferences. Lots of the recipes (including this one!) are also gluten free.
Raspberry and Apple Flapjack from The Scottish Baking Bible
A traybake with possibilities. Add seeds, dried fruits, lemon or orange rind, even chocolate chips! Fresh fruit gives a chewy texture.
Makes a 20cm × 23cm (8in × 9in) tin
115g (4oz) butter
85g (3oz) syrup
85g (3oz) soft brown sugar
280g (10oz) rolled oats
60g (2oz) crushed raspberries
60g (2oz) grated apple
Heat the oven to 160°C (160°C fan), 350°F, Gas 4. Oil the baking tin. Melt butter, syrup and sugar in a saucepan and stir in the remaining ingredients. Turn into the tin and spread evenly. Bake for 25 minutes until golden and set. Cool in the tin. Mark into squares while warm. Store in an airtight container for up to two weeks.