I found a recipe for flapjacks while surfing the internet for “tray bakes”. As a food etymologist I was intrigued by the name, not overly used in Australia. We tend to talk more of “slices”.
The following recipe is very loosely based on one of my finds, Blackberry and apple oaty flapjacks: http://www.goodtoknow.co.uk/recipes/511747/blackberry-and-apple-oaty-flapjacks.
My traybake turned out more of a tart as it was quite soft. I think the apple makes it soft, so you could try less apple to firm it up or cook it for longer.
My next incarnation of the flapjack will be apple-free and I’ll make the berries into jam before cooking. Watch this space!
1 large or 2 small apples, peeled and chopped
200g rolled oats
2 tsp cinnamon
2 tbs store bought caramel
200g fresh or frozen mixed berries
2 tbs golden syrup
60g rolled oats
1 tbs butter cut into small pieces
1 tbs golden syrup
Handful of flaked almonds
Preheat the oven to 180°C. Grease a medium sized baking tin. I used a flan mold for something different.
Place the chopped apple in a saucepan with enough water to cover. Put on the lid and cook until soft. Drain the water and puree or mash the apple.
Mix the oats and the cinnamon in a large bowl, add the apple and caramel and combine well.
Spread the oat mixture Into the base of the tin or flan and spread out into an even layer.
Scatter the mixed berries on top of the oat mixture, having cut in half any larger berries such as strawberries. Drizzle the golden syrup over the berries.
To make the crumble topping, combine oats, butter and extra golden syrup.
Spoon the crumble mixture over the berries, lastly scattering the flaked almonds.
Press down slightly to stick the layers together. Bake for 20-30 minutes or until the flapjack is golden brown and the berry juices are bubbling.
Remove from the oven and leave to cool completely before cutting into pieces.