How to: Make Yoghurt-Coated Raspberry Flapjacks

As avid Great British Bake-Off viewers, myself and my work friends have been doing a bake-off/Come Dine with Me style contest. We have each taken on a different Bake-Off contestant and we each have to bake when that contestant is knocked out on the show. Then we each rate the bake (appearance, taste, texture etc.). The time has come for me to do a bake and I decided to make yoghurt-coated rasppberry flapjacks because I haven’t made a yoghurt icing before and I thought it would be easily transportable to and from work.

The recipe that I wanted to give a go was from the Quaker Oats website.

According to the recipe, this makes 9 portions.

Ingredients

300g butter
2 tbsp golden syrup
125g light brown sugar
1 tsp vanilla extract (NB: I used Vanilla pods to give a more natural flavouring. I recommend getting these from Lidl as they are only £1.39!)
60g plain flour
275g Oats
Raspberry jam
1 tbsp natural yoghurt
50g cream cheese
200g icing sugar

Method

1. Preheat the oven to 180°.

2. Heat the butter, golden syrup, sugar and vanilla in a large saucepan. Stir until the butter is melted. Take off the heat. Add the oats and flour. Mix well. Spread half of the mixture in a 20x20cm square dish. Spread on top a good layer of raspberry jam and cover with the rest of the oat mix.

3. Bake in the oven for 25min until golden. Leave to cool out of the oven. Remove from the dish while still slightly warm.

4. Make the icing: Stir the yoghurt into the icing sugar. Add the cream cheese. Keep beating until you obtain a smooth texture.

5. Spread the icing over the flapjack. Leave to set for a few minutes. Cut into squares before serving. The flapjacks can be kept in an airtight container for a few days.

Alterations I made to the recipe:

If you have read any of my other blog posts, you will know that I NEVER stick to the recipe. I like to make small amendments to make the recipe my own. The first time I made this, I found that the mixture was very wet and buttery. It tasted great, but it didn’t stay together in squares. Next time I made it, I made sure I added more flour and oats and cooked it for the longest in the middle section of the oven, before placing the tray in the top part of the oven to brown off on top. I also baked it in a square glass dish (like a lasagne dish or a ceramic dish would work) to ensure it didn’t stick to the bottom to make it easier to get out. It is a good idea to cut it into squares when hot and then leave it to cool (and even putting it in the fridge overnight). Then the next day, leaving it warm up a little outside the fridge before attempting to get it out the dish. This is the best way to ensure neater squares. I also added melted white chocolate and extra icing sugar to the topping to make it thicker and therefore, allowing the icing to set more easily.