Bread and Better

Bread and Better

Thursday, 5 May 2016

White Chocolate Flapjacks

I can't take credit for this recipe, it's one of my nanna's go-to classics. She leant me an old hand-written cook book a while ago, and I am still trying to work my way through the recipes. Flapjacks are a baking institution and can be so easy to make. I have added white chocolate to this recipe for an extra sweet twist.

Makes around 18 flapjacks.

For the flapjacks:
8oz rolled oats (I just used porridge oats)
2oz golden syrup
4oz sugar
6oz butter
3oz white chocolate chips

For the topping:
3oz white chocolate, melted.

Pre-heat the oven to 160 degrees c.
Line a rectangle baking tray (around 30cm x 20cm) with some greasproof/baking paper.
Melt the butter, sugar and syrup together in a large heavy bottomed pan over a medium heat.
When melted, take off the heat and stir in the oats and white chocolate.
Place the oat mixture into the lined baking tray, pressing down with a metal spoon to smooth it out.
Bake for around 15 minutes, or until the flapjack is a deep golden brown.
Leave to cool in the tray before drizzling with the white chocolate and serving.

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