CORNFLAKE TART FLAPJACK
A hybrid of those school day desserts
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
The traybake squares can be stored in an airtight container for a couple of days, but will last a little longer if kept in the fridge (if they do last that long!)