White Chocolate Raspberry Flapjacks Recipes

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WHITE CHOCOLATE & RASPBERRY FLAPJACKS



White chocolate & raspberry flapjacks image

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

Provided by Jane Dunn

Categories     Dessert, Snack

Time 35m

Yield Cuts into 12 large or 25 small squares

Number Of Ingredients 9

200g unsalted butter
200g demerara sugar
200g honey or golden syrup
400g oats
200g white chocolate chips
20g freeze-dried raspberries
250g white chocolate
150g fresh raspberries
10g freeze-dried raspberries

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 280 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

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