White chocolate & raspberry flapjacks
- Jane Dunn
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Cuts into 12 large or 25 small squares
Easy
Prep: 15 mins
Cook: 20 mins
plus 2 hrs cooling and 1 hr setting
A star rating of 4 out of 5.12 ratingsRate
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Make a batch of these white chocolate and raspberry flapjacks for the whole family to enjoy – ideal for a mid-morning snack or picnic treat
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
200g unsalted butter
-
200g demerara sugar
-
200g honey
or golden syrup
-
400g oats
-
200g white chocolate chips
-
20g freeze-dried raspberries
For the topping
- 250g white chocolate
- 150g fresh raspberries
- 10g freeze-dried raspberries
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Nutrition: Per serving (25)
- kcal280
- fat14g
- saturates8g
- carbs35g
- sugars25g
- fibre2g
- protein4g
- salt0.1g
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Method
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step 1
Heat the oven to 180C/160C fan/gas 4 and line a 23 x 23cm square baking tin with baking parchment. Tip the butter, sugar and honey into a medium pan over a low-medium heat, and stir until everything has melted together.
-
step 2
Tip the oats into a large bowl, then pour over the buttery sugar mixture and stir to combine. Leave to cool for 5 mins, then fold in the white chocolate chips and freeze-dried raspberries. Tip the flapjack mix into the prepared tin and press into the base. Bake for 20-24 mins until golden and crisp at the edges. Leave to cool in the tin for 2 hrs.
-
step 3
For the topping, melt the white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water, or in 20-second bursts in the microwave. Pour this over the cooled flapjacks, spread to the edges, then scatter over the fresh and freeze-dried raspberries. Leave to set for 1 hr, then cut into 12 large or 24 small squares. Will keep chilled for three days. Serve at room temperature.
Recipe from Good Food magazine, August 2022
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A star rating of 4 out of 5.12 ratings
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