Raspberry Ripple with White Chocolate Flapjacks

Raspberry Ripple with White Chocolate Flapjacks

By July 26, 2018

Linsey Mcivor's Raspberry Ripple with White Chocolate Flapjacks made on Sugar and Crumbs Facebook Live 26th July 2018.

Karen will be making a Raspberry Ripple version but you can use any of the Sugar and crumbs Icing sugars.

  • Prep Time : 45 minutes
  • Cook Time : 30 minutes
  • Allergens :

Instructions

  1. Preheat the oven to 160 degrees fan oven.
  2. Prepare your baking tin line with parchment paper or alternatively grease with butter.
  3. In a pan add the butter, syrup and Raspberry Ripple Icing Sugar and melt on a low heat until all combined and the butter is melted completely.
  4. 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 and flatten slightly spacing well apart so they don't merge together once baked.
  7. Bake for 25-30 mins or until golden brown.
  8. Cut in to pieces and then leave to cool completely.
  9. Flapjacks can be kept in an airtight container for about a week but I doubt these would last a week in any household.

    Enjoy!!

Credits:Linsey Mcivor

Linsey Mcivor's Raspberry Ripple with White Chocolate Flapjacks made on Sugar and Crumbs Facebook Live 26th July 2018. Karen will be making a Raspberry Ripple version but you can use any of the Sugar and crumbs Icing sugars.
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