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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 60 minutes 10 minutes

    Makes: 16


    • 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


    1. Preheat the oven to 170°C/gas 3. Lightly butter a 23cm-square baking tin and line the base with baking parchment.
    2. 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.
    3. 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.

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