I had an idea for some flapjacks, a lovely oat, butter and golden syrup cake. I had some dried blueberries and cranberries which I felt sure would taste so good in a flapjack. Then I thought about covering them with white chocolate. In the end I decided that might be too much white chocolate so I simply piped some in criss-cross lines to give a taste of the chocolate but not overpowering since I wanted the oat and the fruit to be the stars.
It is simple to make flapjacks, simply melting butter, golden syrup and sugar and then combining with dry ingredients. The important thing is to let the baked flapjacks cool completely in the pan before cutting to size and turning out.
The resultant flapjacks are sweet, sticky and very fruity, so they dont need to be cut into large pieces. A small square is sufficient for a serving. Of course you can cut them larger if you wish but I find small is better.
The aroma of all the ingredients baking fills the room delightfully, with the fruit being prominent.
Mine turned out very well indeed and taste wonderful. For such a simple recipe this really is a winner.
- 250g butter, plus extra for greasing
- 200g golden syrup
- 100g soft brown sugar
- 250g oats
- 100g plain flour
- 100g dried blueberries
- 50g dried cranberries
- 100g white chocolate broken into pieces(or use chips)
- Preheat the oven to 170C/150c Fan/340F/Gas mark 3. Grease and line a 23cm square or 20cm x 25cm a 5cm baking tray.
- Slowly heat the butter, golden syrup and sugar until the butter has melted and the sugar has dissolved
- In a large bowl stit the oats, flour, blueberries and cranberries to combine.
- Pour in the melted butter mixture and stir to fully combine.
- Pour the mixture into the baking tray and spread evenly, making sure to get right into the corners.
- Bake in the oven for 30 minutes.
- Remove from the oven and allow to cool completely.
- Cut into pieces of the size you want.
- Gently melt the white chocolate in a bowl, over a pan of simmering water.
- Turn out the flapjacks onto a wire rack and pipe the white chocolate over them in a criss-cross pattern.
- Set aside to cool the chocolate before serving.