White chocolate and cranberry flapjacks

Phwoar.
Phwoar.

These are the most amazing flapjacks and I NEED to share the recipe with you. Cranberry and white chocolate have long been bedfellows – everyone loves the tang of cranberries mixed with the mellow sweetness of white chocolate! These are my new favourites.

For a large tray of about 25 flapjacks, you will need:

  • 250g butter (plus a bit extra for greasing)
  • 250g dark brown sugar
  • 200g golden syrup
  • 500g rolled oats
  • 200g dried cranberries
  • 200g white chocolate
  1. Preheat your oven to 180°c. Chop the white chocolate into large rough chunks.
  2. Put the butter, sugar, and golden syrup into a large bowl and pop into the microwave. Zap for 2 minutes, or until the butter has melted, take out and stir. Zap for another minute or so to melt the sugar a bit more. You can do this in a large saucepan if you prefer.
  3. Add the oats, cranberries, and white chocolate and stir well.
  4. Butter a 13″ x 9″ dish and pour the flapjack mix into it. Press flat with the back of a spoon and smooth out.
  5. Bake for 15-20 minutes or until the edges look dark golden and cooked. Take out of the oven and cool on a cooling rack.
  6. Once COMPLETELY cold, cut into squares or fingers and store in an airtight container.

These stay fresh for up to two weeks if stored in an airtight container. Enjoy!