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Cranberry and White Chocolate Flapjacks
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Cranberry and White Chocolate Flapjacks
- Preparation time: 20 minutes
- Cooking time: 25-30 minutes, plus cooling
-
Total time:
1 hour 10 minutes
Makes: 16
Ingredients
- 250g butter, plus extra for greasing
- 200g golden syrup
- 100g soft brown sugar
- 250g oats
- 100g plain flour
- 150g dried cranberries
- 100g white chocolate, broken
Method
- Preheat the oven to 170°C/gas 3. Lightly butter a 23cm-square baking tin and line the base with baking parchment.
- Put the butter, syrup and sugar together in a saucepan over a low heat, stirring occasionally until the butter and sugar are melted. Put the oats, flour and cranberries in a large bowl and add the butter mixture. Mix thoroughly. Tip the mixture into the prepared tin and press down. Bake for 25-30 minutes, then allow to cool completely. Then cut into squares and remove from the tin.
- Meanwhile, melt the white chocolate in a bowl over a pan of simmering water. Spread molten chocolate carefully on each flapjack, leave to set, then serve.
Comments
This recipe was first published in June 2003.
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