Cranberry Flapjacks with White Chocolate

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Moreish and satisfying, these White Chocolate and Cranberry Flapjacks are a real crowd-pleaser. Equally liked by adults and children, they are a perfect sweet treat to pack for a work or school lunch! But they are certainly good enough to serve with coffee for your fanciest guests!

Flapjacks are one of the easiest things to make, in my opinion. But here's a thing: you can make them as fancy as you like with some intricate piped patterns or flaked almonds for decoration.

These Cranberry and White Chocolate are in a regular rotation of flapjacks and granola bars I make for Seb to take to work. But to be honest, I feel like I normally eat more of these myself. Even worse, I pick out the squares with the most white chocolate on them.

Are you a sourdough baker and looking for ways to use up sourdough discard? Try our Sourdough Granola Bars next!

Ingredients and Substitutions

• oats: porridge oats work best in this recipe.
• plain flour: also known as all-purpose flour in the US.
• dried cranberries: use large unsweetened cranberries if you can. White chocolate and golden syrup will provide enough sweetness.
• butter: use unsalted butter.
• golden syrup: can be substituted with runny honey.
• light brown sugar: or brown and caster sugar in equal measures. We find that brown sugar caramelises the edges better and gives the cranberry flapjacks a lovely molasses flavour.
• white chocolate: broken to pieces and melted.
• oats: porridge oats work best in this recipe.
• plain flour: also known as all-purpose flour in the US.
• dried cranberries: use large unsweetened cranberries if you can. White chocolate and golden syrup will provide enough sweetness.
• butter: use unsalted butter.
• golden syrup: can be substituted with runny honey.
• light brown sugar: or brown and caster sugar in equal measures. We find that brown sugar caramelises the edges better and gives the cranberry flapjacks a lovely molasses flavour.
• white chocolate: broken to pieces and melted.

Method

Start by pre-heating the oven to 170°C and lining your baking tray. I use 24x24cm square tin for the perfect thickness of the flapjacks that are easy to pick up and eat. Line the tray with baking parchment.

Put your butter, syrup and sugar in a pan, and slowly melt on low heat. You don't have to watch it all the time. But make sure to stir once in a while, making sure your sugar isn't catching.

Whilst your butter, golden syrup and sugar melt on low heat, you can prepare your dry ingredients. Just mix oats, flour and dried cranberries together in a large bowl.

Once your butter mixture is ready, pour it into the dry ingredients. Mix well ensuring no oats are left uncoated. Then tip into the lined baking tray and press down firmly with the back of a spoon or silicone spatula. The harder you press, the less crumbly your flapjacks will be when cooked.

Bake at 170°C for 25 minutes in the centre of the oven until the edges of the flapjack are starting to colour. Then take it out and leave it to cool in the tin.

Decorating With White Chocolate

When your flapjack is cool, break up your white chocolate into smaller pieces and melt in a microwave (in periods of 30 seconds, stirring in between, until melted) or in a bowl over a pan of simmering water. I personally always do it in a microwave - quick and easy!

Now it's time to be creative - you can go wild with the chocolate decoration: pipe flowers, geometric shapes or your loved ones' names to create a special flapjack. If you're anything like me though, and cannot wait to tuck in, you might opt for an erratic trickle of white chocolate all over.

Make sure you wait for your chocolate to set completely before you cut your Cranberry and White Chocolate Flapjacks into squares.

Recipe FAQs

Other Flapjack Recipes

If you fancy more of a granola bar with a more oaty and less cakey texture, why not try our:

• Easy 'Take-it-To-Work' Flapjack Bars
• Carrot Cake Flapjack