Facebook  Twitter  

Jasmin’s Cranberry & White Chocolate Flapjack
By Homemade

350g rolled oats
180g salted butter
150g dried cranberries
2 large tablespoons golden syrup
100g caster sugar
50g brown sugar
100g white chocolate
1. Pre heat the over to 150C (130C fan oven)
2. Line a 7” x 10.5” deep sided baking tin (18cm x 26cm) with baking parchment
3. In a large mixing bowl add the dry ingredients, the oats, cranberries, sugars and mix thoroughly together.
4. In a saucepan over a medium heat, melt the butter and the syrup together, keep stirring through as it is important that this doesn’t bubble and burn.
5. Pour the melted mix over the dry ingredients and mix together thoroughly.
6. Tip the flapjack mix into the tin, spread evenly and smooth down with the back of a spoon.
7. Bake in the oven for 15-20 mins on the middle shelf until golden, then remove from the oven. (The trick is to bake them for longer in a cooler oven rather than allow them to brown too quickly which can just burn the sugar in the flapjack.)
8. Leave to set in the tray until cold.
9. Once cold, remove the whole piece from the tray and cut into the desired flapjack shapes.
10. Place these on a stretch of baking parchment, drizzle with melted white chocolate and leave to set.
Cranberry White Chocolate flapjack
Published by Ltd © 2021 Walkden House, 10 Melton Street, London. NW1 2EB

Privacy Policy | Terms & Conditions | Email: info@greatcakeplaces.com