White Chocolate Chunk & Berry Flapjack Recipe
You will need.....20 cm Baking Tin, Greaseproof Paper, Saucepan, Wooden Spoon, Tablespoon.
100g White Chocolate (chopped into chunks) - (you can always change the chocolate to suit your dietary requirement, we love a dark choc chunk & cranberry flapjack too!)
100g Dried Berries (chopped into chunks....you can use any dried berried...cranberries, goji, blueberries or strawberries)
175g Golden Syrup
1 tsp Cinnamon
1. Preheat the oven to 150 degrees Celsius, (gas mark 2) and grease a 20cm baking tin with butter and line with greaseproof baking paper.
2. Chop the white chocolate and dried berries into small/ medium sized chunks and put to one side. Add the butter, sugar, syrup and cinnamon to a large saucepan and melt together over a low heat until the mix is thoroughly melted.
3. Remove from the heat and stir in the porridge oats. Stir in the chopped white chocolate and the dried berry pieces and tip the mix into the baking tin. Using a large metal spoon, press the mixture down making sure it is spread evenly around the baking tin.
4. Bake in the centre of the oven for 40 minutes.
5. Remove from the oven, leave to cool and firm for at least an hour and then cut into 12 slices and serve, enjoy!
You can use your preferred baking tin for this, it doesn't have to be 20cm. A smaller tin will give thicker flapjack slices, while a bigger one will make them thinner.
The flapjack will seem loose when first taken out of the oven but will firm up on cooling. These home-made flapjacks should last 5-7 days if kept in an airtight container.
For a winter warmer dessert, heat your flapjack for 1 min in the microwave, and serve with custard or ice-cream - delicious!