Raspberry and White Chocolate Flapjacks
Fruity flapjacks that are both sweet and tart. Super fast to make, these can be ready in half an hour. Great for picnics and lunch boxes, they also make a delicious pudding served warm with custard or cream.
Servings: 12 flapjacks
Calories: 264kcal
Ingredients
- 125 g unsalted butter
- 200 ml condensed milk
- 80 g white chocolate
- 1 tsp vanilla bean paste or vanilla extract
- 240 g rolled oats (porridge oats)
- 50 g jumbo oats
- 150 g raspberries
Instructions
- Melt the butter, condensed milk and white chocolate in a large pan over low heat.125 g unsalted butter, 200 ml condensed milk, 80 g white chocolate
- Mix in the vanilla bean paste.1 tsp vanilla bean paste
- Stir in the oats and raspberries as carefully as you can until just combined.240 g rolled oats (porridge oats), 50 g jumbo oats, 150 g raspberries
- Press into 20cm (8" or 9") sq silicone mould (or lined tin).
- Bake for 20 minutes at 180℃ (350℉, Gas 4). Leave to cool then cut into 12 rectangles.
Notes
If you need these flapjacks to be gluten-free, ensure both the rolled oats and jumbo oats are labelled as gluten-free.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.
Nutrition
Calories: 264kcal | Carbohydrates: 31g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 30mg | Potassium: 187mg | Fiber: 3g | Sugar: 14g | Vitamin A: 305IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 1mg