I recently received some terrible news. Are you sitting down? Rakusen’s are discontinuing their fruit flapjacks.
Sorry to be the bearer of bad news, but I know I can’t be alone in feeling devastated, as almost everyone I’ve mentioned it to has said, “but they’re the best thing they make!” Sadly, while people might love them, they apparently don’t sell as well chocolate digestives and the like. Soon, our kosher biscuit horizons will narrow ever so slightly…
There was, of course, only one thing for it, and that was to get myself into the kitchen and make my own fruit flapjacks. I analysed the ingredients list of the Rakusen’s flapjacks, and compared dozens of flapjack recipes, to work out what should go into my flapjacks to replicate the Rakusen’s ones as closely as possible. I used the nutritional information on the packet to gauge how much fat/sugar/fruit/etc to include. And eventually, having done my research, I put on my apron and got busy.
I’m pleased to say that my preparations paid off. These lovely homemade fruit flapjacks are moist, chewy and dense, studded with delicious dried fruits. They have a wonderful rich sweet flavour from the syrup and coconut – I’m not sure I would have noticed the coconut in the originals if I hadn’t read the ingredients list, but now I know it’s there the subtle flavour definitely helps to make these super-yummy. Thanks for the inspiration Rakusen’s!
My copycat fruit flapjacks were a hit all round, and even got the Kipper seal of approval – as you can see in the photo below! They are perfect lunchbox treats, after-school snacks, mid-morning energy boosters, or just a delicious mouthful with a cuppa whenever you need one.
They are also, pleasingly, super-easy to make. Just melt, stir, and bake! So, until someone starts a successful bring back the Rakusen’s fruit flapjack petition, I think I’ll be making these quite regularly!
I cut my flapjacks into 9 fingers, but you could probably get a few more or less depending on how you cut them.
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- 75g margarine (or butter) (1/3 cup)
- 75g soft brown sugar (1/3 cup + 1 tbsp)
- 1 tbsp golden syrup
- 125g porridge oats (1 1/3 cups)
- 35g plain flour (1/4 cup + 1 tbsp)
- 50g raisins or sultanas (or a mixture) (1/4 cup)
- 25g desiccated coconut (1/3 cup)
- Preheat the oven to 180C (350F). Line a loaf tin with baking parchment.
- In a medium saucepan, melt the margarine, brown sugar and syrup together over a moderate heat.
- Add the oats, flour, dried fruit and coconut and mix thoroughly to combine.
- Turn the mixture into the prepared loaf tin and press down well. Bake at 180C for around 20 minutes until just golden on top.
- Remove from the tin, score into fingers, and cool on a wire rack.
- Eat and enjoy!