It’s been two months since the Post aus meiner Küche chocolate challenge. For those of you who haven’t heard about Post aus meiner Küche before, the idea is that every two months there is a new theme and everyone who signs up receives the name and address of someone to swap with. What is it you’re meant to swap? Something you made in your kitchen of course! You package it up nicely, send it off in the designated week, then sit back and wait for the postman to buzz you door in return. So, this time the challenge was ‘very berry’. I immediately decided I wanted to make some good old Scottish flapjacks (also because I have been craving some myself, so I could just make a double batch^^), though the idea almost came to an end when I realised I needed golden syrup, which is not exactly easily accessible in Germany. But then I remembered the gourmet food court at the Kaufhof department store, and the flapjacks were back on track.
- 150g butter
- 4 tablespoons Lyle’s golden syrup
- 100g soft brown sugar
- 150g gluten free porridge oats
- 150g berries or a mixture of berries and chopped nuts
I made one batch with 100g dried cranberries + 50g crushed frozen raspberries, and one batch with 100g frozen blueberries + 50g chopped hazelnuts.
- Pre-heat your oven to 180°C.
- Melt the butter, syrup and sugar together in a pan over a medium heat.
- Stir in the oats until well mixed.
- Fold in the berries/ nuts.
- Line a high rimmed tray with grease proof paper. Mine was 20x25cm.
- Press the mixture down firmly into the tray with the back of a spoon.
- Bake for 40-45 mins or until golden brown.
- Leave to cool for 10 minutes, then cut into squares while still warm.
- Leave to cool fully before removing from the tray. You may need to re-cut the squares with a sharp knife.