Name: White chocolate & raspberry flapjacks
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Cuts into 12 large or 25 small squares
Ingredients: 200g unsalted butter; 200g demerara sugar; 200g honey or golden syrup; 400g oats; 200g white chocolate chips; 20g freeze-dried raspberries; 250g white chocolate; 150g fresh raspberries; 10g freeze-dried raspberries

White chocolate & raspberry flapjacks in a tin

200g unsalted butter
200g demerara sugar
200g honey
or golden syrup
400g oats
200g white chocolate chips
20g freeze-dried raspberries

For the topping

250g white chocolate
150g fresh raspberries
10g freeze-dried raspberries

Method

step 1
Heat the oven to 180C/160C fan/gas 4 and line a 23 x 23cm square baking tin with baking parchment. Tip the butter, sugar and honey into a medium pan over a low-medium heat, and stir until everything has melted together.
step 2
Tip the oats into a large bowl, then pour over the buttery sugar mixture and stir to combine. Leave to cool for 5 mins, then fold in the white chocolate chips and freeze-dried raspberries. Tip the flapjack mix into the prepared tin and press into the base. Bake for 20-24 mins until golden and crisp at the edges. Leave to cool in the tin for 2 hrs.
step 3
For the topping, melt the white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water, or in 20-second bursts in the microwave. Pour this over the cooled flapjacks, spread to the edges, then scatter over the fresh and freeze-dried raspberries. Leave to set for 1 hr, then cut into 12 large or 24 small squares. Will keep chilled for three days. Serve at room temperature.