Moreish and satisfying, these Cranberry and White Chocolate Flapjacks are a real crowd please. 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 most white chocolate on them.
Start by pre-heating the oven to 170C and lining your baking tray. I use 24x24cm square tin for the perfect thickness of the flapjacks that are easy to eat.
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 170C for 25 minutes in the centre of the oven until the edges of the flapjack are starting to colour. Then take out and leave to cook in the tin.
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.
If you fancy more of a granola bar with a more oaty and less cakey texture, why not try our:
Cranberry and White Chocolate Flapjacks
- 250 g porridge oats
- 100 g plain flour
- 150 g dried cranberries
- 250 g butter unsalted
- 200 g golden syrup
- 100 g light brown sugar or 50g brown and 50g caster sugar
- 100 g white chocolate broken to pieces
- Preheat the oven to 170C. Line the 24x24cm tin with baking parchment.
- Place the butter, sugar and golden syrup in a pan and put it on low heat. Stir once in a white until the butter has melted and sugar has dissolved. Don't let the butter bubble.
- In the meantime, mix the oats, flour and dried cranberries together in a large bowl.
- Add the butter mixture to the dry ingredients and mix well until there're no dry ingredients left. Tip the oat mix into your lined baking tray and press down firmly.
- Bake for 25 minutes on the middle shelf until the edges of the flapjack are starting to colour.
- Leave to cool completely in a the baking tray.
- When your flapjack is cool, melt your white chocolate in a microwave (in periods of 30 seconds, stirring in between, until melted) or in a bowl over a pan of simmering water.
- You can either spread white chocolate on your flapjacks with the back of the spoon, use a piping bag for an intricate pattern or simply trickle it erratically all over.
- Wait for the chocolate to set before cutting your flapjack into 16 squares.