Gooseberry Flapjack


Prep time: 
10 minutes
Cooking time: 
40 minutes


Give your flapjacks a sweet and fresh addition by adding gooseberries. Bonus tip - use Hodmedod's jumbo oats for this recipe.


  • 500g Jumbo porridge oats
  • 250g unsalted butter
  • 150 golden syrup
  • 180g golden caster sugar
  • 300g gooseberries
  • 30g pumpkin seeds
  • 30g sunflower seeds
  • 50g whole hazelnuts
  • Pinch of salt


  1. Preheat the oven to 200°C.
  2. Spread the sunflower seeds, pumpkin seeds and hazelnuts on a baking tray and roast in the preheated oven for 6 - 8 minutes.
  3. Reduce the oven heat to 160°C and line a 32cm x 22cm x 3.5cm oven tray with parchment paper.
  4. Weigh the butter, sugar and golden syrup into a large saucepan, melt over low heat stir until the sugar dissolves.
  5. Top and tail the gooseberries and wash and drain.
  6. Add the gooseberries, oats, salt and toasted nuts to the melted butter, mix.
  7. Spoon the mixture into the lined tray and press the oats flat with the back of a spoon.
  8. Bake the flapjack for 35 - 40 minutes, until the oats turn golden brown. The warm flapjack will still be slightly soft, it will become firmer once completely cold. If you're in a hurry, place the tray in the fridge.
  9. Let the flapjack cool completely before cutting it into 18 pieces.


Photo Credit: Jonny Hughes @jonny2love
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