These oaty flapjacks combine almonds, white chocolate and raspberries to create the perfect sweet treat or snack. I made these using GF oats, so this is also a brilliant recipe for those with intolerances.
Raspberry Ripple FlapjacksDifficulty: Easy
This recipe makes approximately 9 flapjack squares. You will need a 20cm x 20cm tray lined with baking parchment.
- For the Raspberry Jam
2 cups raspberries
2 tbsp honey
- For the Flapjack
125 g (1/2 pack) butter, unsalted
4 tbsp golden syrup
1 cup soft brown sugar
2 1/2 cups oats
1 tsp vanilla
1/2 cup ground almonds
1/4 cup flaked almonds
- To Top
1/2 cup white chocolate
- Start by simmering the raspberries and honey in a pan over a medium heat until it starts to boil. Remove from the heat and leave to cool as you make the flapjack.
- Preheat the oven to 175 degrees C/ 160 fan.
- In a larger pan, melt the butter, sugar and golden syrup together until the sugar is dissolved. Add the oats, vanilla extract, almond flakes, ground almonds to the butter syrup and incorporate until the dry ingredients are fully coated in the sugar.
- Pour half of the oats into your prepared tin and press down to create a base layer. Spread half of the raspberry jam on top, then pour over the rest of the oats and pat down to compact the oats and even out the top. Bake in the centre of the oven for 30-35 minutes.
- Once the flapjack has turned golden brown, remove from the oven and leave to cool completely in the tin.
- Melt the white chocolate and spread over the cooled flapjack. Using a teaspoon, randomly place spoonfuls of the jam on top of the white chocolate and with the tip of a knife create a swirling pattern all over the top. Leave to cool and set completely before slicing into squares to serve.