- 250g pack butter, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 140g demerara sugar
- 85g golden syrup
- 200g porridge oats
- 140g jumbo rolled oats
- 140g macadamia nuts, roughly chopped
- zest half lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 85g self raising flour
- 200g blueberries
Blueberries are one of the few edibles native to North America and credited with being…
- 85g white chocolate, finely chopped
Heat oven to 160C/140C fan/gas 3. Grease and line the base of a 20cm square baking tin with baking parchment so that there is a slight overhang – this will make it easier to remove the flapjacks.
Put the butter, sugar, golden syrup and a pinch of salt in a pan, and gently melt over a low heat. Combine the oats, nuts, lemon zest and flour in a large bowl and pour over the melted sugary butter. Mix well, then fold in the blueberries. Tip the oat mixture into the lined tin and press to an even layer using the back of a metal spoon. Bake for 40-45 mins until golden brown. Leave in the tin to cool completely.
Lift the cooled flapjack onto a board. Put the white chocolate in a small bowl and melt in the microwave in 15-sec blasts, or over a pan of barely simmering water. Drizzle the melted chocolate back and forth over the flapjack. Leave to cool until set before cutting into squares.