Strawberry & Basil Flapjack

I was trying out some different Strawberry combinations for flapjack and this was definitely a firm favourite!

The tart flavour of the freeze dried strawberries cuts through the sweetness of the flapjack and I added fresh basil from my garden to make a delicious flavour combination.

I have tried lots of different versions of flapjack and some just fell apart and ended up on fruit crumbles and others were rock hard and nearly broke my teeth!!! This recipe is made with condensed milk and holds together perfectly and it is a nice soft flapjack.

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To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 degrees fan) or gas mark 3 then line a 23cm x 23cm (9” x 9”) square tin with baking parchment.

In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.

Weigh the porridge oats, freeze dried strawberries and basil into a large bowl.

Then add the melted butter mixture into the oats.

Then mix until fully combined and put the oat mixture into the tin.

Flatten and level the mixture in the tin using a palette knife. This is the one I use available on Amazon

Bake for 18-20 minutes until the edges go slightly brown. The middle will still be very pale and will set as it cools.

Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.

Strawberry & Basil Flapjack

Sarah’s servings: 16

Sarah’s skill: Easy

Baking time: 20 minutes

Ingredients:

225g Butter

180g Light brown sugar

150g Condensed milk

65g Golden syrup

375g Porridge oats

15g Freeze dried strawberries

5g Chopped fresh basil

Method:

1. Pre-heat the oven to 170 degrees centigrade (150 degrees fan) gas mark 3.

2. Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.

3. In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.

4. Weigh the porridge oats, freeze dried strawberries and basil into a large bowl. Then add the melted butter mixture into the oats and mix until fully combined.

5. Put the oat mixture into the tin and level and flatten.

6. Bake for 20 minutes until the edges go slightly brown. The middle will still be very pale and will set as it cools.

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Sarah’s extra slice……

You could use dried if you can’t get fresh basil.

Caster sugar would work perfectly if you can’t get light brown sugar.

This is the baking tray I use