Autumnal blackberries come together with sweet sticky oats to make these seasonal blackberry flapjacks. They're super simple to make and quick too. If you're a fast worker you can make them in half an hour from start to finish. A touch of cinnamon enhances the blackberry flavour and rounds things off nicely.
Melt the butter in a large saucepan over a gentle heat along with the golden syrup and sugar. If you cut the butter into small pieces first, it will melt a lot quicker. As soon as the butter has melted, give everything a thorough stir.
140 g salted butter, 125 g demerara sugar, 2 tbsp golden syrup
Stir in the cinnamon until thoroughly combined. Then stir in the oats - again until thoroughly combined.
½ tsp ground cinnamon, 275 g rolled oats (porridge oats)
Stir the blackberries in as gently as you can, trying not to break them up if you can avoid it.
150 g blackberries
Gently press the mixture into a lined 23cm (9 inch) square shallow baking tin or silicone mould.
Bake in the middle part of the oven for around 25 minutes. The top should be firm and golden all over, but not brown.
Remove the tin to a cooling rack and leave well alone until it's stone cold. If you try and cut the flapjacks whilst they're still warm, they're likely to fall apart. They'll firm up as they cool. Be patient.
Once properly cool, cut into twelve rectangles.
Notes
Can use a 20cm sq. tin instead, but you'll need to bake the flapjacks for a few minutes longer.To make blackberry and apple flapjacks, just add in an additional 50g of grated apple. Alternatively, go for 100g of each.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.