Since I last posted about dinosaur flapjacks, the friendly pony has been making them pretty much every week, to eat for breakfast and in-between-meal snacks. Last week I decided it was time I had a go at making some for myself, but with a few different ingredients, which is how these cranberry and white chocolate ones came about.
I knew I wanted to use some sort of dried fruit, and cranberries seemed like a good choice to balance out the super sweetness of all the sugar, syrup and white chocolate.
Personally I think these are best when they’ve not been long out of the oven, as they’re softer and have nice melty bits of white chocolate, but they’re perfectly fine at room temperature too!
Cranberry and white chocolate flapjacks:
- 115g butter
- 85g light brown sugar
- 2 tbsp golden syrup
- 200g rolled oats
- 55g plain flour
- 100g dried cranberries
- 100g white chocolate, chopped into chunks