Since I last posted about dinosaur flapjacks, the friendly pony has been making them pretty much every week, to eat for breakfast and in-between-meal snacks. Last week I decided it was time I had a go at making some for myself, but with a few different ingredients, which is how these cranberry and white chocolate ones came about.
I knew I wanted to use some sort of dried fruit, and cranberries seemed like a good choice to balance out the super sweetness of all the sugar, syrup and white chocolate.
Personally I think these are best when they’ve not been long out of the oven, as they’re softer and have nice melty bits of white chocolate, but they’re perfectly fine at room temperature too!
Cranberry and white chocolate flapjacks:
- 115g butter
- 85g light brown sugar
- 2 tbsp golden syrup
- 200g rolled oats
- 55g plain flour
- 100g dried cranberries
- 100g white chocolate, chopped into chunks
Melt the butter, sugar and golden syrup in a saucepan over a low heat until the butter and sugar have completely dissolved. Pour into a large mixing bowl with the oats, flour and cranberries and mix until all the oats are coated in the syrup. Gently stir in the white chocolate chunks, then press the mixture into a 8×8″ square tin lined with greaseproof paper.
Bake at 180 degrees for about 20 minutes, or until the top is just starting to colour. Leave to cool for 10 minutes then cut into squares. It’s easier to remove them from the paper if you give them another hour or so to cool, but I can never wait that long!
