The sweet treat comes from food manufacturer Bonne Maman who have shared their simple yet delicious recipe.
Strawberry and cinnamon flapjacks are quick to bake and only take 30 minutes to cook.
According to Bonne Maman’s website, it reads: “The flapjacks will keep in an airtight container for up to 1 week or in the freezer for one month.”
Even better for extra indulgence, they recommend adding apricot conserve with a tablespoon of grated ginger through the oats for an extra zing.
If that doesn’t sound like your cup of tea then why not try black cherry conserve with dark chocolate grated on top?
Method:
Grease and line the base of a 20cm square, shallow cake tin with butter and non-stick baking parchment. Heat the oven to 180C, fan oven to 160C, gas mark four.
Put the butter, sugar, syrup and cinnamon in a large saucepan and heat gently, stirring, until the butter has melted, and the sugar dissolved.
Take the pan off the heat and add the oats. Keep stirring until all the oats are thoroughly mixed in.
Next, tip about half the mixture into the lined tin and spread evenly to cover the base. Press down firmly and leave to cool for two to three minutes then dot the conserve over the top and spread evenly.
Spoon on the remaining flapjack mixture and press down firmly over the conserve.
Finally, bake for about 25-30 minutes or until the top is pale golden and slightly crispy. Leave to cool in the tin then cut into bite-sized pieces. Store in an airtight jar.
