Cranberry Flapjacks with White Chocolate
A real treat with your coffee or to take to work as a sweet snack! The texture of this flapjack is nice and soft, and less crumbly and the combination of dried cranberries and white chocolate work extremely well!
Equipment
Ingredients
- 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
Instructions
- Preheat the oven to 170°C. 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.
Nutrition
Calories: 320kcalCarbohydrates: 43gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 35mgSodium: 109mgPotassium: 98mgFiber: 2gSugar: 27gVitamin A: 392IUVitamin C: 1mgCalcium: 31mgIron: 1mg
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