If you like quick and easy desserts with no fuss and simple ingredients, then you're going to LOVE these raisin flapjacks! They're soft, chewy and packed with flavour, with juicy raisins in every bite!
If you're craving a wholesome dessert that's quick to whip up and great for grabbing on the go, my easy raisin flapjacks are just the thing! They're easy to make, great for prepping in advance, and perfect for an on-the-go sweet treat. These were so delicious that I may or may not have eaten the entire tray within hours of making them...
This recipe is just one of many fruity flapjack recipes on the blog, and for those who are new to baking, I've written a complete guide to baking flapjacks, with all the tips and tricks you'll ever need, so make sure to check that out before you go! Enjoy!
Grab your ingredients
Here's everything you need to make these fruity flapjacks:
- Butter: Helps to bind the ingredients together and gives the flapjack a good chew. Use real butter for this recipe, not margarine.
- Oats: Oats are the main ingredient for this recipe. There are many different varieties of oats available to buy but the ones you need for these flapjacks are porridge oats or rolled oats. Avoid jumbo oats and instant oats as they won't provide the chewy texture we're after!
- Sugar: For sweetness and a little extra moisture. Nobody likes a dry flapjack! I always use soft light brown sugar but caster sugar or dark brown sugar will work if you don't mind a slightly different flavour.
- Golden syrup: Alongside the butter, golden syrup acts as a binding ingredient and adds extra sweetness. I found 2 tablespoons to be the perfect amount to give them that classic syrupy flavour without making them too sticky. If you don't have any, check out my post on golden syrup substitutes.
- Raisins: The star of the show! These add natural sweetness and chewy texture as well as a little boost of fibre! I used Sunny raisins.
- Cinnamon: This is optional but it tastes delicious alongside the raisins. I have a whole list of flapjack mix-in ideas if you'd like more inspo!
Kitchen equipment
- 8x8-inch tin: This size of tin ensures the perfect thickness. For different tin sizes, use my cake pan converter to adjust the recipe accordingly.
- Baking paper: Prevents sticking and makes it easy to remove the flapjack from the tin.
- Bowls and utensils: You'll need a large mixing bowl, a wooden spoon, a teaspoon and a sharp knife. A rubber spatula is also useful for pressing the mixture into the tin, although it isn't essential.
- Saucepan: For melting the wet ingredients in. If it's large enough, you can also use this as your mixing bowl!
How To Make Raisin Flapjacks Step-By-Step
Got everything ready? Let's get baking!
Step 1: First, preheat your oven to 180℃ (160℃ for fan ovens) and line an 8x8-inch baking tin with baking paper. For easy removal later, leave a bit of baking paper hanging over the edges.
Step 2: Next, add 150g of butter to a saucepan along with 120g soft light brown sugar and 2 tablespoons of golden syrup. Place over low heat on the stove and stir gently until the butter has melted and the sugar has dissolved. Do not boil the mixture, just melt it - this will help prevent greasy flapjacks.
Step 3: Add 300g porridge oats and 1 teaspoon of cinnamon to a large bowl then pour in the wet mixture. Mix well until the oats are evenly coated, with no dry mixture or sticky spots left in the bowl.
Step 4: Add 80g raisins and mix well.
Step 5: Transfer the oaty mixture to your baking tin and press it down firmly using a rubber spatula or the back of a spoon. Try to make sure it's packed evenly all over.
Step 6: Bake your fruity flapjack for about 18-20 minutes, until the edges are golden brown. The middle will look a bit wobbly when you take it out of the oven but it will firm up as it cools. Resist the urge to keep baking at this point, otherwise you'll end up with hard flapjacks.
Step 7: Let the flapjack cool in the tin for about 5 minutes, then score lines where you plan to cut it later (this will help you get cleaner flapjack slices). Then leave to cool completely in the tin.
Step 8: Once your flapjack has cooled, remove it from the tin and cut it into slices using your score lines as a guide.
My top flapjack tips
- Porridge oats or rolled oats will give your fruity flapjacks the best texture and structure. Try to use these if you can.
- Use an 8x8 tin for the best texture and thickness. Using the recommended tin size ensures baking time stays correct too.
- For more gooey flapjacks, add an extra tablespoon or two of golden syrup.
FAQs
These will keep well for about a week if you store them in an airtight container in the fridge (keeping them cool helps maintain their chewy texture). Bring to room temperature about 15-30 minutes before serving.
Yes, you can freeze these flapjacks. Place them in an airtight container or freezer bag and freeze them for up to 3 months. If you're stacking them, you can separate them with squares of baking paper to stop them from sticking together. For more info on freezing and defrosting, check out my How To Freeze Flapjacks post.
Yes, this recipe will work with most dried fruits. If you're feeling fancy, give my cranberry flapjacks a go!
This can happen if you underbake them, don't melt the sugar properly or use the wrong type of oats. Check out my post on Why Flapjacks Fall Apart for more info.
More flapjack recipes:
- Classic gooey flapjacks
- Cinnamon flapjacks
- Nutella flapjacks
- Chocolate orange flapjacks
- Lemon drizzle flapjacks
- Peanut butter flapjacks
- Honey flapjacks
- Chewy white chocolate flapjacks
I hope you like my raisin flapjacks. If you make them at home, please let me know how you get on by leaving a rating and comment below. Enjoy!
Easy Raisin Flapjacks
Ingredients
- 150 g Unsalted butter
- 120 g Soft light brown sugar
- 2 Tablespoons Golden syrup
- 300 g Porridge oats
- ½ Teaspoon Cinnamon (optional)
- 80 g Raisins
Instructions
- Preheat your oven to 180℃ (or 160℃ for fan ovens) and line an 8x8 tin with baking paper.
- Add the butter, sugar and golden syrup to a saucepan. Place pan over low heat on the stove and mix gently until the butter has melted and the sugar has dissolved.
- Pour the mixture into a large bowl along with the oats and cinnamon. Mix well until the oats are evenly coated.
- Stir in the raisins.
- Press the mixture firmly into your tin and bake for around 20 minutes. The flapjacks will be golden at the edges and a little wobbly in the middle. Don't overbake them or they'll be hard once they cool.
- Let the flapjack cool in the tin for around 5 minutes then use a knife to gently score lines where you plan to cut it, to prevent crumbling later. Leave to cool completely.
- Remove the cooled flapjack from the tin, cut into slices using your score marks as a guide, and enjoy!
Notes
- Store in an airtight container for up to 1 week.
Leave a Reply