Good ol’ plain flapjack was always hard to beat. Then we discovered adding fruit and yogurt topping. This became CrackJack. The sweetness of the flapjack balanced by the tartness of raspberries. It’s hard to stop once you start.
CrackJack. Once you pop it’s hard to stop
Transforming regular flapjack into the crack variety. cover the bottom of your baking tray with a third to half of the mixture, layer on fresh or frozen raspberries (or blueberries), and then cover with the rest of the mixture.
Once cooled add a yogurt and white chocolate topping helps to hold it together. I mean, why else would you add it?
INGREDIENTS
250g butter or margarine
150g golden syrup
150g demerara sugar
500g oats ( we like to mix 50:50 jumbo oats and finer steel rolled oats)
110g frozen raspberries (or other soft fruit)
FOR THE TOPPING
200g white chocolate
100g yogurt
METHOD
- Melt the margarine, syrup and sugar in a pan.
- Add the oats and mix in
- Press into the tin and bake.
- Cool, mark out squares while warm, cool and serve.
- Melt the chocolate in the microwave and then stir in the yogurt into a smooth paste.
- Spread over the flapjack and cool to set. More yogurt means it stays sticky. Adjust to your favoured consistency.
SERVING SUGGESTION
Cut into squares and store in a tin. Also very freezable. This keeps it out of sight.
A great picnic or hiking snack.
PREPARATION AND COOKING
Preparation time: 10 minutes
Marinading time:
Cooking time: 20-25 minutes or until just turning brown
Cooking details: 170C (fan oven)
Tin: 20 cm square tin lined with greaseproof paper so it can be lifted out
