Cranberry & White Chocolate Flapjacks

Cranberry & White Chocolate Flapjacks
Cranberry & White Chocolate Flapjacks

Have you ever wondered how to get that really gooey and soft flapjack? Well I did! After several attempts I think I’ve nailed it. The joke about these is that the cranberries and oats trick you into thinking the flapjacks are healthy, but read the recipe and you’ll see that these are dangerous! I recommend cutting them into small squares!

Top tip: Spending a little extra on fruit-filled muesli oats gives tastier flapjacks!

Makes 24 flapjack squares


Butter (unsalted) – 250g
Caster Sugar – 250g
Porridge Oats (or muesli) – 425g
Golden Syrup – 100g
Condensed Milk – 1/2 tin
Cranberries (dried) – 1 handful
White Chocolate – 1 block

1. Melt the butter in a pan, and add the caster sugar and golden syrup. Heat it until the sugar dissolves, then remove from the heat and stir in the condensed milkoats and cranberries.

2. Line a baking tray with greaseproof paper. Transfer the mixture into the tray, and press down to just less than an inch in thickness.

3. Place in a preheated oven at 180 degrees Celsius, and bake for 25-30 minutes.

4. Take your flapjacks out of the oven, and crumble the white chocolate on top. The heat from the flapjack will melt the chocolate! Allow it to cool and set before dividing up into small squares.

Serve with a nice cup of tea!


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