There’s something so warm and comforting about flapjacks. For me they stir up memories of baking them as a child, fighting over who would lick the bowl, and the deliciousness of that sticky golden syrup. They really are simple to make and I love the addition of the white chocolate and cranberries, which work so well with the flavour of the Quaker oats.
These are the ultimate in sweet comfort food, and the fact they are made from store-cupboard ingredients makes them a brilliant last-minute option if you have guests. Knowing you’re only 20 minutes away from a flapjack at any given moment is a very comforting thought.
I know that there are two types of people in the world, those that love a crunchy flapjack and those that love a chewy one. I am firmly in the latter camp but Quaker oats work brilliantly for both – so if you like them a little crunchier, simply use a slightly bigger pan and turn the oven temperature up.
White chocolate and cranberry flapjacks recipe
Makes 20 flapjacks
Preparation 10 minutes
Cooking 15 minutes
- 180g unsalted butter, chopped
- 200g light brown soft sugar
- 200g golden syrup
- 400g rolled Quaker oats
- 1/2tsp salt
- 200g white chocolate, chopped
- 75g dried cranberries
- 50g dark chocolate, melted (optional)
- Preheat the oven to 180C.
- Line an 8in square baking tin with non-stick parchment paper. The size of the tin is important as it will affect the cooking time. If you only have a larger tin, a good tip is to fold a piece of foil to mark out the smaller size and stop the flapjacks from spreading.
- Melt the butter in a medium-sized saucepan over a gentle heat. Once melted, add the sugar and golden syrup and increase the heat until the mixture bubbles.
- Remove from the heat and add the Quaker oats and salt to the pan. Stir well to combine.
- Add the white chocolate and dried cranberries, stir and then pour into the lined tin. Spread it out evenly using the back of a metal spoon.
- Bake for 15 minutes. The top and the edges should look golden. Leave to cool in the tin for 10 minutes. Using a sharp knife, mark the flapjack into 20 squares and then allow to cool completely in the tin. They will crisp up and harden as they cool, so however tempted you are to cut into them, wait until they are completely cold before digging in. If you’re in a hurry you can put them in the fridge to cool for an hour.
- Once they are cool, drizzle the melted dark chocolate over each square. While this is optional, it does work beautifully with the sweet flavours of the flapjacks and white chocolate.
- These will keep in an airtight container for up to 5 days – although they never last that long in our house!
Oats less ordinary
To help you get more inventive in the kitchen, Telegraph Spark has partnered with Quaker Oats and a team of expert foodies to create deliciously different oat-based recipes, from daring and decadent porridge twists to brilliant bakes and gourmet takes so you can impress and indulge.
For more ideas visit quaker.co.uk