I have tried lots of different versions of flapjack and some just fell apart and ended up on fruit crumbles and others were rock hard and nearly broke my teeth!!!
This recipe is made with condensed milk and holds together perfectly and it is a nice soft flapjack.
The tart flavour of the freeze dried raspberries cuts through the sweetness of the white chocolate to make a delicious flavour combination.
To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 degrees fan) or gas mark 3 then line a 23cm x 23cm (9” x 9”) square tin with baking parchment.
In a medium sized pan melt the butter, caster sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.
Weigh the porridge oats, freeze dried raspberries and white chocolate into a large bowl. Then add the melted butter mixture into the oats.
Then mix until fully combined and put the oat mixture into the tin and level and flatten using a palette knife. This is the one I use available on Amazon
Bake for 20 minutes until the edges go slightly brown. The middle will still be very pale and will set as it cools.
Set aside to cool while you melt the chocolate for the topping.
In a small microwavable bowl put the white chocolate and melt using 30 second bursts until completely melted. Drizzle the white chocolate over the top and sprinkle on some extra free dried raspberries if required.
Leave the chocolate to set then cut into squares.
Raspberry & White Chocolate Flapjack
Sarah’s servings: 16
Sarah's skill: Easy
Baking time: 20 minutes
Ingredients:
225g Butter
180g Caster sugar
150g Condensed milk
65g Golden syrup
375g Porridge oats
65g Roughly chopped white chocolate
Topping
65g White chocolate
Extra freeze dried raspberries for decoration
Method:
Pre-heat the oven to 170 degrees centigrade (150 degrees fan) gas mark 3.
Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.
In a medium sized pan melt the butter, caster sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.
Weigh the porridge oats, freeze dried raspberries and chocolate into a large bowl. Then add the melted butter mixture into the oats and mix until fully combined.
Put the oat mixture into the tin and level and flatten.
Bake for 20 minutes until the edges go slightly brown. The middle will still be very pale and will set as it cools.
Set aside to cool while you melt the chocolate.
In a small microwavable bowl put the white chocolate and melt using 30 second bursts until completely melted. Drizzle the white chocolate over the top and sprinkle on some extra free dried raspberries if required.
Leave the chocolate to set then cut into squares.
Equipment Used
Sarah’s extra slice……
If you don’t want to make the white chocolate topping it is delicious just as it is.
Freeze dried strawberries could be used if preferred.
This is the baking tray I use
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