Hello everybody, time for the 2nd recipe in my 12 Bakes of Christmas, I’m so glad this is finally getting underway now 🙂 I don’t know what it is about winter, but it’s the only time of year I really enjoy eating cranberries (probably because they’re accompanied by a truckload of sugar in the form in which they’re served but never mind that) and so to start off my 12 days, I thought I would share a recipe that used these wintery nuggets of goodness alongside one of my favourite guilty pleasures all year round: white chocolate.
You’ll love these flapjacks as they are so easy to prepare and will last at least a week (when stored in an airtight container) and so are perfect for providing a lunchtime sweet treat or a homemade gift for anyone special this year.
If you’re more of a chewy flapjack fan, then you want to go more towards the 25 minute baking time. However, if you like your flapjacks with a bit of crunch, then 30 minutes will be more suited to your goodies!
Ingredients (Makes 16 squares)
200g Golden Syrup
100g Soft Brown Sugar
250g Rolled Porridge Oats
100g Plain Flour
150g Dried Cranberries, chopped up
75g White Chocolate, chopped into small chunks
50g White Chocolate
– Preheat the oven to 170C/150C Fan/340F and line a baking tray with baking parchment.
Add the butter, syrup and sugar to a large heatproof bowl and place the bowl over a saucepan of simmering water. Make sure the bottom of the bowl doesn’t touch the water and keep the heat on low (you want to keep the water simmering, not boiling).
Leave the wet ingredients to melt together, stirring occasionally until the butter and sugar have melted.
Add the oats, flour and cranberries to another large mixing bowl and mix them all together so the cranberries are evenly dispersed in the dry ingredients.
Add the butter mixture to the oat mixture and mix thoroughly, until there are no dry pockets of flour. Leave to cool for 5 minutes before adding the while chocolate chunks (cooling time is so the chocolate doesn’t melt immediately and some chunks remain whole).
Pour the mixture into the prepared tin and use the back of a dessert spoon to press down so the surface is even.
Place the tin in the centre of the oven and bake for 25-30 minutes, until the flapjacks are golden (they may feel a little underdone but they will continue to harden as the cool, don’t worry).
Once baked, remove the flapjacks from the oven and leave them in their tin to cool completely (around 40 minutes).
Whilst the flapjacks are cooling, add the chopped chocolate to a small heatproof bowl and, as you did earlier, place above a saucepan of boiling water and leave, stirring occasionally, until the chocolate has melted.
Once melted, remove the double boiler and chocolate from the heat and leave to cool for 3 minutes before adding the melted white chocolate to a sandwich bag and cutting a tiny hole in the corner. Drizzle the chocolate in a zig-zag pattern over the cooled flapjack and leave to set.
Cut into squares and serve to your adoring fans!
Coming next: Chocolate Orange Cookies