Raspberry and White Chocolate Flapjack

raspberry and white chocolate flapjack
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We recently stayed over at the Chatsworth caravan club site in our caravan, and on one of the days we stopped at a lovely little cafe in Baslow for some dinner. They had loads of gorgeous homemade cakes and bakes on display and I coudn’t resist trying their raspberry and white chocolate flapjack. It was amazing and I knew I would have to try and recreate as soon as we got home.

This recipe is an adaption of my super easy flapjack recipe, but with an added layer of raspberry jam and a white chocolate topping. It actually  turned out even nicer than the one I had in the cafe, do so give this one a try!

 

Ingredients:

  • 250g butter
  • 200g sugar (brown if possible but does work fine normal granulated sugar if not!)
  • 4-6 tablespoons golden syrup
  • 500g oats
  • Few tablespoons raspberry jam
  • White chocolate (approx 200g)

raspberry and white chocolate flapjack recipe

Method:

1. Preheat oven to 190* (fan 180*) Add butter and sugar to mixing bowl.

2. Microwave in 10 second bursts (stirring occasionally) for about a minute or until the butter has completely melted. If you don’t have a microwave or prefer not to use you can also heat the butter and sugar in a large saucepan and then use that as your mixing bowl.

3. Add 4-6 tablespoons of golden syrup. I always add the full 6 tablespoons as I don’t think flapjack can ever be too gooey and syrupy!!

4. Give it a stir and add in your oats. Stir everything really well until all the oats are covered in the buttery sugar mix. Try not to eat too much mix!

5. Spoon half of the mix onto a baking tray and press with the back of spoon to compact down. (Bake on greaseproof paper if your baking tray isn’t non stick or one of the foil disposable ones like I use here!)

6. Pop a few tablespoons of raspberry jam over the top and spread it over the whole of the flapjack.

7. Spoon the other half of the flapjack mix on top and press down with a spoon to compact again.

8. Bake for 15-22 mins (depends on depth of baking tray you use etc.) until nice and golden brown on top. Mine took 19 mins.

9. Cut into squares and leave to cool completely.

10. When cool melt the white chocolate in the microwave (I do it in short bursts in the mcirowave, stirring often) and drizzle or spread over the top.

 

L x

 

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Comments

  1. Nice recipe – flapjacks are so versatile – you can add all sorts to this recipe: dried fruit, seeds etc.
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