Cornflake Tart Flapjack
I don’t think I have ever met anyone who doesn’t like cornflake tart and flapjack; that school days nostalgia can evoke so many happy memories (as food often does).
I decided to try combining both sweet treats (as one does when procrastinating!) to create a hand held snack. Although sitting down for dessert with family or friends can be a wonderful thing, sometimes it is nice to have that option of having said dessert as a snack on the go too.
For this conversion, I included the cornflakes, oats and jam, but included strawberries, and reduced the sugar content slightly. Having gone through many periods when finances were tight, the frugal side of me remains, so in this case, I used frozen strawberries which are a lot cheaper, especially when out of season. Frozen fruits, like vegetables, shouldn’t be frowned upon; their nutrient value is often preserved by freezing, whilst ‘fresh’ fruits and vegetables can be sat in storage for long periods, and thus experience a loss of nutrients. You also tend to have less food waste with frozen foods as you just get out what you need.
If strawberries are not your thing, feel free to swap for any other soft fruit such as peaches (use apricot jam) or blueberries.
CORNFLAKE TART FLAPJACK
Equipment
- 20 x 20cm square baking tin I used a silicone traybake
- Oven
- Scales
- mixing bowl
Ingredients
- 200 g butter you can also use coconut oil
- 50 g brown sugar
- 75 g golden syrup
- 200 g oats
- 150 g cornflakes crushed slightly with your hands
- 3 tbsp high fruit strawberry jam
- 150 g strawberries, chopped if fresh feel free to use frozen
Instructions
- Oven, 180c
- Melt the butter with the sugar and syrup. Stir in the oats and the crushed cornflakes, mixing well to coat.
- Using half of the mixture, firmly press into a greased 20cm square deep baking tin. Spread the jam over the base (if your jam is quite firm, mix it with a 1 -2 tbsp water beforehand) then equally scatter the chopped strawberries over the jam. Sprinkle over the remaining flapjack mix and press down firmly. This is important to enable the flapjack to hold together well.
- Bake for 20 - 25 mins until golden. If using a silicone baking mould, remember to place this on a metal baking tray first to prevent your bake breaking up when transporting to and from the oven.
- The flapjack will need to cool fully to set before cutting into squares, though you can ’indent’ it whilst warm if you wish. If you don’t mind eating it as a crumble, cut away!
Notes
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Nutritional Benefits:
Strawberries: Antioxidant vitamins C and manganese for healthy bones, soluble fibre for a healthy digestive system and helping to prevent type 2 diabetes. They may also be cancer preventative and help to fight bacteria.
Oats: Helps to offer sustainable energy, vitamin E, soluble fibre and are known the help lower bad LDL cholesterol and raise good HDL cholesterol. They contain plant chemicals and antioxidants which help to reduce the risk of cancers. The have a low glycaemic index which means they keep blood sugar levels steady preventing the massive highs and lows that cause cravings for sugary and processed carbohydrate foods and help keep hunger at bay.
