Make a batch of those white chocolate and raspberry flapjacks for the entire household to take pleasure in – supreme for a mid-morning snack or picnic deal with

• Preparation and cooking time
  • Prep:15 minutes
  • Prepare dinner:20 minutes
  • plus 2 hrs cooling and 1 hr setting
• Straightforward
• Cuts into 12 massive or 25 small squares

• Vegetarian

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Elements

• 200g unsalted butter
• 200g demerara sugar
• 200g honey or golden syrup
• 400g oats
• 200g white chocolate chips
• 20g freeze-dried raspberries

For the topping

• 250g white chocolate
• 150g recent raspberries
• 10g freeze-dried raspberries

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Technique

• STEP 1

  Warmth the oven to 180C/160C fan/fuel 4 and line a 23 x 23cm sq. baking tin with baking parchment. Tip the butter, sugar and honey right into a medium pan over a low-medium warmth, and stir till every thing has melted collectively.

• STEP 2

  Tip the oats into a big bowl, then pour over the buttery sugar combination and stir to mix. Depart to chill for five minutes, then fold within the white chocolate chips and freeze-dried raspberries. Tip the flapjack combine into the ready tin and press into the bottom. Bake for 20-24 minutes till golden and crisp on the edges. Depart to chill within the tin for two hrs.

• STEP 3

  For the topping, soften the white chocolate in a heatproof bowl set over a pan of simmering water, making certain the bowl doesn’t contact the water, or in 20-second bursts within the microwave. Pour this over the cooled flapjacks, unfold to the sides, then scatter over the recent and freeze-dried raspberries. Depart to set for 1 hr, then minimize into 12 massive or 24 small squares. Will maintain chilled for 3 days. Serve at room temperature.