Our summer flapjack recipe is a great snack to bake in the leftover residual heat in your wood fired oven. The soft summer fruits and the oats make this treat sweet and crunchy- the perfect accompaniment with an afternoon cuppa!
- 150g fresh blackcurrants
- 150g fresh blackberries
- 150g fresh raspberries
- 150g fresh strawberries
- 4tbsp golden syrup
- 250g unsalted butter
- 500g rolled oats
- 100g light brown muscovado sugar
Firstly, fire up your wood fired oven until it reaches optimum temperature and allow to cool to a baking temperature of around 160-180°C.
Then, line a high heat baking tray with greaseproof paper. Hull the strawberries, blackberries and blackcurrants.
Next, put your fruit into a large saucepan and put over a low heat for around 5 minutes until the fruit is soft. Make sure you stir occasionally to prevent the fruit burning. Then, drain off the excess liquid and mash the fruit until it resembles a fruity jam.
Take another large pan and place in the butter, sugar and golden syrup and cook over a low heat until the butter has melted. Remove from heat and add in your oats.
Place half of the oat mixture into your baking tray and push down firmly to so it sticks together. Evenly, spread the fruit on top of the oat mixture. Then, add the remaining oats and push down firmly again.
Finally, place in your wood fired oven for 15-20 minutes or until the flapjacks are golden. Remove from your oven and allow to cool completely. Cut into squares and enjoy!
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