Raspberry White Chocolate Flapjacks
Serves : 12 slices
Soft, chewy and absolutely delicious, these raspberry white flapjacks are the ultimate traybake recipe. If you're looking for a twist on a classic flapjack then you've found it!
Ingredients
- 200 g Light Soft Brown Sugar
- 200 g Unsalted Butter
- 5 tbsp Golden Syrup or Runny Honey
- 400 g Porridge Oats or Rolled Oats
- 125 g Raspberries Fresh or Frozen
- 100 g White Chocolate Chips
VIDEO
Instructions
- Preheat the oven to 180C/350F and line an 8-inch square cake pan or brownie pan with baking parchment.
- Add the butter, sugar and golden syrup into a medium saucepan and gently melt everything together over a medium heat, stirring occasionally. The mixture will be thick and syrupy with a caramel colour. Leave to one side to cool slightly. Alternatively, you can melt everything together in a microwave in 30-second blasts.200 g Light Soft Brown Sugar, 200 g Unsalted Butter, 5 tbsp Golden Syrup
- In a large mixing bowl, add the porridge oats, then pour over the butter and sugar mixture and stir everything together until evenly combined.400 g Porridge Oats
- Add the white chocolate chips into the mixture and stir in again.100 g White Chocolate Chips
- Place two-thirds of the raspberries in a small bowl and mash with a fork until they are a thick pulp. Keep the remaining raspberries to decorate the top of the flapjacks.125 g Raspberries
- Pour half of the oats mixture into the lined baking pan and gently press down on the mixture with an offset spatula or the back of a spoon, packing the mixture together.
- Pour the mashed raspberries onto of the oat layer and spread out with an offset spatula or spoon, leaving a 1cm gap around the outer edge.
- Add the remaining oat mixture on top of the raspberry layer and level off again, pressing down on the mixture to pack it together.
- Scatter the remaining raspberries over the top and gently push into the oat layer; this helps keep them in place while baking.
- Bake for 30-35 minutes until golden in colour. Allow the flapjacks to completely cool in the tin before turning out onto a wire rack.
- While the flapjacks are cooling in the tin, divide up into portions scoring just the top of the flapjacks with a knife. This will help when cutting the flapjacks when they are cooled. Do not go all the way through otherwise the flapjacks will crumble and fall apart.
Notes
- Make sure everything is well combined - When mixing together, make sure that all the oats coated in butter and sugar mixture. This will ensure that ehwn the flapjack is baking everything sticks together properly. If your oats are not coated, you'll end up with dry patches in the flapjack which will cause it to crumble and fall apart.
- Keep an eye on the baking time - Towards the end of the baking time, take a look at the flapjacks, they will start to go a golden caramel cold. When they reach this stage, you'll have a perfect soft in the middle and chewy at the edges flapjack.
- Don't overbake the flapjacks - If you're a fan of chewy flapjacks you'll want to bake them for an extra 5 minutes, but no longer. If you overbake the flapjacks, they will dry out and become hard and really chewy rather than the soft and chewy texture that we love.
- Let the flapjacks completely cool - I know that that rich, buttery smell when you take the flapjacks out of the oven is to die for, but you've got to wait before you get stuck into them. Firstly all that sugar will mean they are very hot, but also if you cut them too soon they will fall apart. So leave the flapjack in the tin until it is completely cool, then you can cut them into slices and take a bite.
Nutrition
Serving: 1sliceCalories: 389kcalCarbohydrates: 52gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 38mgSodium: 16mgPotassium: 186mgFiber: 4gSugar: 29gVitamin A: 422IUVitamin C: 3mgCalcium: 54mgIron: 2mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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