Deliciously buttery and sticky with a lovely chewy texture, there’s nothing better than a slice of proper flapjack. Try adding a drizzle of white chocolate and dried cranberries for a classic flavour combination.
225g unsalted butter
225g light brown sugar
2 tbsp golden syrup
400g Mornflake Whole Jumbo Oats
150g white chocolate
Pre-heat the oven to 160°C and line a 21cm square tin with baking paper.
Melt the butter, sugar and golden syrup together in a large saucepan. Gently heat and stir so all the ingredients combine then remove from the heat.
Melt 100g of the white chocolate in a glass bowl above a saucepan of just boiling water then set to one-side.
Add half the jumbo oats and cranberries to the saucepan with the melted butter and begin to stir together. Once the oats are covered with the melted butter mixture add the remaining oats, cranberries and the melted white chocolate. Stir thoroughly.
Pour the white chocolate and cranberry oat mixture into the prepared tin, making sure it is pressed into the corners and smooth across the top.
Place in the oven on the middle shelf and bake for 30 minutes until golden.
Remove the flapjack from the oven, place on a wire rack and leave to cool.
When completely cool, slice into 12 bars and scatter with the remaining 50g of finely chopped white chocolate.
Store in an airtight container and eat within 5 days.