- STEP 1
Preheat the oven to 200c/180c fan/gas mark 5. Grease a 23cm rectangular tin.
- STEP 2
Melt the butter and golden syrup in a pan over a medium heat until all the butter has melted.
- STEP 3
Next stir in the porridge oats and one tablespoon of blackcurrant jam until completely combined. Then tip half of the mixture into the pre-greased tin and press it down with the back of a spoon. Then spread the rest of the jam over the flapjack. Next tip the other half of the mixture on top and spread it out into all the corners and compact it with the back of a spoon. Then place it in the pre-heated oven for 18 - 20 minutes until golden brown. Once cooked leave to cool completely.
- STEP 4
Once the flapjacks are completely cooled. Melt the white chocolate in a bowl over a saucepan of simmering water (bain maire). Once all the chocolate has melted pour the chocolate over the flapjacks and spread it out so the whole flapjack is covered. Next take the tablespoon of blackcurrant jam and swirl into through the white chocolate with a knife. Then leave it to set completely in the fridge.
- STEP 5
Once set cut into squares and enjoy. Keep in a airtight tin to keep freshness.