Bake these six-ingredient Raspberry Ripple White Chocolate flapjacks – they’re easy to make and ready in half-an-hour.
You can also add chocolate drops, desiccated coconut or sultanas, if you like. This flavour combination is great to make these gorgeous flapjacks for the upcoming season!
In addition, one of the advantages of this dessert is that you can prepare it in advance, eliminating some stress on the day of your party! The homemade flapjacks will usually keep for up to a week. Keep in a plastic container in the fridge.
Linsey Mcivor is one of the guests who joined us into the Sugar and Crumbs Kitchen for a Facebook Live. During our Facebook Live, she demonstrated how to use our Natural Flavoured Icing Sugars to make these delicious flapjacks. You can also catch up our Facebook Live here.
If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.
Check more recipes out here.
We would like to thank Linsey Mcivor who gave us this yummy flapjack recipe.
1. Preheat the oven to 160 C Fan, 300 F, Gas mark 3.
2. Prepare your baking tin, line with parchment paper or alternatively grease with butter.
3. In a pan add the butter, syrup and Sugar and Crumbs Raspberry Ripple Natural Flavoured Icing Sugar (or any flavour of your choice) and melt on a low heat until all combined and the butter is melted completely.
4. Then, add in the porridge oats, flour and white choc chunks.
5. Mix together until all the ingredients are combined.
6. Pour the flapjack mixture in to your tin or alternatively you can roll in to small balls and place on a baking tray. Flatten slightly, spacing well apart so they don’t merge together once baked.
7. Bake for 25-30 minutes or until golden brown.
8. Cut into pieces and then leave to cool completely.