On April 4, 2024
By Rebecca Field
Flapjack
(serves 8)
To make gluten and dairy free use dairy free margarine and gluten free flour (as per original recipe). I have made both versions and there is little difference in taste.
375g margarine
300g oats
300g plain flour
260g dark brown sugar
zest of 1 lemon
100g frozen blueberries
100g frozen raspberries
5 tbs demerara sugar
20cm springform cake tin
Preheat your oven to 170oC (150oC fan) and grease your tin.
Put margarine in mixing bowl with oats, flour, sugar and lemon zest. Use your hands to mix margarine evenly through the otehr ingredients until you have a thick, sticky dough with no lumps of margarine.
Split the dough into 3 even pieces.
Push one piece into bottom of the tin and smooth out into an even layer.
Scatter frozen blueberries over it.
Press another layer of dough over the blueberries.
Scatter frozen raspberries over it.
Press the last of the dough over the top of the raspberries, smooth it out and sprinkle demerara on top.
Bake for 50 to 60 mins.
Leave to cool and cut into equal pieces.
From The Mountain Cafe Cookbook by Kirsten Gilmour
