Monday, 19 April 2010

Cranberry and White Chocolate Flapjacks

Hi everyone, I’m back! The house move was tough and exhausting but we are settled and enjoying our new home. I love my big open plan kitchen/dining room, which has become the hub of the home and I'm totally loving my new Aga Rangemaster cooker. I hope you all had a lovely Easter and enjoyed lots of baking. I had a lovely time baking in my new kitchen and baked Chocolate Fudge Easter Cupcakes and Nigella Lawson's Simnel Cake and Honey Chocolate Cake, both from her book Feast. But I completely forgot to take pics, opps my bad!

Last week I remembered these flapjacks which are another favourite in our home and it was also the first ever recipe we baked at Sweet and Simple Bakes. My boys are addicted to these flapjacks, they are quick to prepare and once baked you have an oaty, fruity, chewy and delish bar. Not to forget the added bonus of the white chocolate, perfect combination with cranberries. These are great to add to pack lunches, for mornings when you’re rushing out the door, or to accompany a cuppa. I have made these so many times and they fly out of the tin, but they do store well.

Cranberry and White Chocolate Flapjacks
Makes 12

250g butter
100g demerara sugar
200g golden syrup
250g rolled oats
75g plain flour
100g dried cranberries ( other dried fruits can also be used, blueberries, apricots, etc)
100g white chocolate, chopped (dark or milk chocolate can be used)

Preheat the oven to 170C/Gas 3. Line a 23cm square tin with baking paper (please do not use greaseproof).Melt the butter, sugar and golden syrup in a large pan over a low heat (stirring occasionally), until the butter and sugar have completely melted. Add the rolled oats, flour and cranberries to the pan, and stir together well. Spread the mixture evenly into the prepared tin. Bake for 30 to 35 minutes until golden brown. Leave to cool for a few minutes, then mark into 12 squares – but don’t cut all the way through. Allow to cool in the tin completely. Melt the white chocolate and drizzle over each bar.


Lucie said...

Yey you're back! I missed you. These flapjacks are totally delish, I must make them again soon. So glad the move went well. I am totally jealous of your aga! How wonderful to have one in the heart of the home. Love Lucie x

Ann said...

OMG! this looks so the pics

Unknown said...

Glad to have you back in Blogland again - you've been missed.

So pleased to hear that the move went well and that you're thoroughly enjoying your new home.

When I bake my Cranberry Muffins (which is at least once a week, twice if we've got visitors), I sometimes melt some white chocolate and pour over the top - those two flavours are definitely a fab combination.

Chele said...

Welcome back ;0)
Pleased the move went well for you and you are getting settled in your lovely new home - but I'm even more pleased that you've decided to share this recipe with us. Selfish I know lol!

Sarah said...

Good to see you back! These look fab!

I have to ask, when you weigh out golden syrup or treacle, do you have tips because the one time I made flapjacks, I had trouble getting it all off the bowl so ended up not having the correct amount?

Maria♥ said...

Thanks for the lovely comments!

Hi Sarah

I don't have any tips on weighing out golden syrup or treacle, sorry. I just weigh it out into the bowl and make sure I scoop out all of it.


Anonymous said...


just found you while recipe hunting. Thanks. Great recipes.
When I am weighing syrup, treacle honey etc I weigh a dry ingredient like the 100g sugar then tip the syrup on top till the combined weight is 300g or whatever you needed. Keeps the scales a bit cleaner.

Best wishes
Tina x