White Chocolate Raspberry Flapjacks

White Chocolate Raspberry Flapjacks are a delicious easy tray-bake. These traditional oat bars have crisp outer edges with a dense chewy middle. The tang of fresh raspberries is a beautiful pairing with the sweet white chocolate.

Close up of White Chocolate Raspberry Flapjacks

I can never resist a homemade flapjack which must be the stalwart of school fetes and tea breaks. For me they are the ultimate treat. Richly buttered and sweetened oats baked so they are delightfully moist and chewy with a crunchy oat exterior.

Like all simple bakes flapjacks live and die by good honest home ingredients. They are incredibly easy to bake successfully and because of that they might have been the first recipe you ever made in home economics. The roots of a flapjack are in homely childhood nostalgia and done right there is nothing better.

Bowl of oats and seeds next to raspberries and white chocolate

What are flapjacks?

Flapjacks are an easy no fuss British tray-bake made primarily from oats, butter, golden syrup and sugar.

The reason behind the name of flapjacks is a little murky. Different versions of flapjack treats have been around since the sixteenth century. However it was in the 1930s that British flapjacks began to solely refer to buttered and baked oat bars.

These oat bars wormed their way into our cultural identity and flapjacks have since become a quintessential tea time treat. The only real hot topic up for debate is whether you like yours soft or crunchy?

These White Chocolate Raspberry Flapjacks are a happy mix of the two. Crisp edges which give way to a buttery chewy centre. The white chocolate and fresh raspberries are particularly special additions which really elevate the humble flapjack.

Pulsed oats

How do you make the best flapjacks?

  • Use both pulsed oats and jumbo rolled oats for structure and texture. If you use just rolled oats the flapjacks won’t hold together.
  • Add a handful of pumpkin seeds and sunflower seeds for crunch and flavour!
  • Use good butter. I think I say this for all my bakes but good butter here is non-negotiable as it’s the butter that gives the flapjack its essential flavour.

How to make White Chocolate Raspberry Flapjacks?

  1. Melt butter, sugar and golden syrup together.
  2. Pulse some of the jumbo rolled oats in a food processor so you have a mixture of rolled and pulsed oats.
  3. Add the oats, pumpkin and sunflower seeds and salt to the liquids and stir well.
  4. Cool for 30 minutes in the fridge.
  5. Stir in the white chocolate and raspberries.
  6. Bake in a lined and greased 20cm baking tin for 40 minutes.
  7. Let the flapjacks cool in the tin before removing and cutting.

Baker’s Tips

  • The oat mixture should cool for 30 minutes in the fridge before stirring in the chocolate chips and raspberries. This will ensure the chocolate chips don’t totally melt before going in the oven. Don’t leave longer than that otherwise you’ll have difficulty stirring them in.
  • Reserve a few raspberries and chocolate chips for pushing down gently into the surface of the flapjacks after you have poured them into the baking tin. These raspberries will more or less stay whole and look beautiful after baking.
  • If you would like a crunchier flapjack then bake them for an extra 5 minutes. If you want more chew then bake for 5 minutes less.
  • To help loosen the flapjacks from the tin run a palette knife around the edges of the flapjack as soon as it’s out of the oven. This stops the flapjack from sticking to the tin once the sugar has cooled.
  • Leave the flapjacks to cool completely in the tin before removing and cutting. Otherwise your flapjacks will fall apart. As the sugar cools it will firm up the flapjacks.

A baking tin of White Chocolate Raspberry Flapjacks pre-oven

Why do we use both golden syrup and sugar in flapjacks?

In this recipe we use muscovado sugar which gives a light toffee flavour to the flapjack. The refined sugar also helps give the flapjack structure. Without the sugar the flapjack would just crumble.

In the same way we don’t want the flapjack to be rock hard so liquid sweetener is necessary for that amazing chewiness.

Golden Syrup Alternatives

You can swap the golden syrup for an alternative liquid sweetener like honey or maple syrup but these impart quite a strong taste. The golden syrup is more neutral.

White Chocolate Raspberry Flapjacks cut on a wooden board

Can you use frozen raspberries?

I don’t recommend it here as the frozen raspberries will break apart too much when stirring into the oats.

Are flapjacks healthy?

Flapjacks have a misleading reputation for being the healthy choice due to all the wholesome oats. However there is a fair amount of sugar in this recipe. Maybe a once a week treat rather than every day.

However…

If you do want a refined sugar-free flapjack then have a look at these Salted Date Caramel Banana Flapjacks which source all their sugar from bananas and dates. They taste incredible.

How do you make vegan flapjacks?

  • Forget everything I said before about using good butter and swap in coconut oil. It has a much cleaner taste rather than the buttery richness of the original but is still good.
  • Try and find vegan white chocolate or instead try one of the flavour suggestions below.

If you would like another vegan oat tray-bake then why not try Lemon Iced Stem Ginger Parkin?

Stacked White Chocolate Raspberry Flapjacks

Flavour Variations:

  • Blueberry Flapjacks – Add ½ teaspoon ground cinnamon to the butter, golden syrup and sugar and 150g blueberries with the oats.
  • Dark Chocolate Raspberry Flapjacks – swap out the white chocolate for dark chocolate
  • Honey, Apple and Cinnamon Flapjacks – swap out the raspberries for 150g diced granny smiths. Remove the chocolate entirely and add ½ teaspoon ground cinnamon. Swap out the golden syrup for honey.

Looking for more oat bars?
‘Nutella’ Fudge Oat Bars
Best Granola Bars
Blackberry Cheesecake Hazelnut Oat Bars

If you make these White Chocolate Raspberry Flapjacks then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

White Chocolate Raspberry Flapjacks

White Chocolate Raspberry Flapjacks are a delicious easy tray-bake. These traditional oat bars
have crisp outer edges with a dense chewy middle. The tang of fresh raspberries
is a beautiful pairing with the sweet white chocolate.
Prep Time15 mins
Cook Time40 mins
Resting Time30 mins
Course: Dessert
Cuisine: British
Keyword: gluten-free flapjack recipe, white chocolate raspberry flapjacks
Servings: 16 flapjacks
Calories: 274kcal
Author: Georgina Hartley

Ingredients

  • 160 g unsalted butter
  • 160 g golden syrup
  • 120 g light brown muscovado sugar
  • 325 g gluten-free rolled oats
  • 25 g pumpkin seeds
  • 25 g sunflower seeds
  • ½ teaspoon salt
  • 125 g white chocolate chopped into rubble
  • 150 g raspberries

Instructions

  • Preheat the oven to 170°C /150°C/ gas mark 3 and grease and line a 20cm square cake tin.
  • Weigh out 200g of the oats and tip them into a food processor. Pulse them gently so they break down into a finer oat crumble, but not as powdery as oat flour. Set aside for a moment.
  • Melt the butter in a large saucepan over a low heat then pour in the golden syrup and sugar.
  • Stir together until the sugar has melted.
  • Remove from the heat and add the rolled and pulsed oats, pumpkin and sunflower seeds and salt. Stir until well combined.
  • Transfer the flapjack mixture to the fridge for 30 minutes to cool down slightly.
  • Remove from the fridge then stir in the chopped white chocolate and raspberries, reserving a small handful.
  • Pour the flapjack mixture into the tin and press down evenly.
  • Scatter the reserved raspberries and chocolate chips over the top, pressing down into the surface.
  • Bake in the oven for 40 minutes.
  • Remove from the oven. Run a palette knife around the edges to loosen them from the tin then leave to cool in the tin.
  • Once cool, remove from the tin and cut into squares.
  • Make the chocolate glaze, pour over the chocolate.

Notes

  • OATS. If you use just rolled oats then the flapjacks don’t hold together as well. Grinding a portion of them creates a stronger flapjack. You don’t want oat flour but you do want a finer crumb than the rolled oats. Somewhere in between.
  • CHILLING THE FLAPJACK. You can skip this step but the flapjack mixture will still be hot so when you add the chocolate chips they will melt straightaway. However, keep an eye on the time if you leave for longer than 30 minutes the mixture will be too stiff to incorporate the add-ins.
  • CRUNCHY OR CHEWY. This flapjack is both crunchy and chewy. If you want more crunch then leave in the oven for an extra 5 minutes. If you want more chew then reduce the baking time by 5 minutes.
  • COOLING. Leave the flapjacks to cool in tin before removing and cutting so the flapjacks have a chance to set. If you remove whilst they are still warm then they will fall apart.

Nutrition

Calories: 274kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 84mg | Potassium: 145mg | Fiber: 3g | Sugar: 20g | Vitamin A: 5% | Vitamin C: 3% | Calcium: 3.9% | Iron: 6.8%

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Raspberry Matcha Cake {gluten-free}

Raspberry Matcha Cake has light gluten-free matcha sponge layers filled with a sweet tangy raspberry crush and swirled all over with creamy raspberry swiss meringue buttercream.

Raspberry Matcha Cake {gluten-free}

Summer is winding down and Cole and I are looking towards a new routine. It’s just the two of us three days a week, the other two he’s at nursery, and we have had a pretty settled schedule for the past 18 months. We have been going to toddler classes in the morning where we meet up with our friends, who also join us for chaotic lunch together, before going our separate ways for naps and errands in the afternoon. It’s been a brilliant time but I feel change is in the air.

Raspberry Matcha Cake {gluten-free}

Cole completely stopped napping earlier in the summer which means my days are long and aren’t really broken up with a nice restful cup of tea anymore. He is all go and with this active toddler I have begun to think that our mornings singing nursery rhymes are numbered. Coupled with the fact that my mummy friends are welcoming new babies or sending their toddlers off to nursery, we are going to find ourselves pretty solitary as we head into the new term.

Raspberry Matcha Cake {gluten-free}

So, what to do with our days? I have to admit I’m a bit nervous and completely adrift without a routine to fall back on or a weekly plan. I’m not one of those mums who is endlessly creative, setting up little craft stations or putting on indoor activities. I’ve tried to interest him in baking, but he is more keen to eat endless sultanas or the raw egg or the butter sitting on the counter. It’s more an exercise in eating than baking. If I give him the bowl to stir the wooden spoon just ends up going in his mouth along with the raw mixture.

Raspberry Matcha Cake {gluten-free}

So, we’re going to begin a season of trial and error as I look for activities to tire out my relentless son. I think I’ll try some toddler gym classes, maybe swimming, although I am not keen on it myself, public swimming pools just send me right back my dreadful memories of it at school. Damp changing rooms, eye stinging chlorine and the dreaded swimming costume. We’ve just bought him his first balance bike so afternoons in the park will probably be a staple, and then hopefully we might have at least one playdate a week so we don’t drive each other round the bend. I’m hoping I find us some sort of schedule to adhere to as I do like a bit of a plan.

Raspberry Matcha Cake {gluten-free}

I can’t believe we’re heading into the autumn already and organising all these changes. The end of summer has snuck up on me unawares and I have been so behind these past few weeks. Luckily there are still raspberries about to make this delightful Raspberry Matcha Cake which I’ve been meaning to post about for a while now.

Raspberry Matcha Cake {gluten-free}

Although I have to admit this cake is not for everyone as matcha is an acquired taste round these parts. Luke is still unsure about matcha, although the more matcha cakes, brownies and ice cream we have in the house certainly helps to encourage his interest. I adore matcha though and if you are like me then you will be head over heels for Raspberry Matcha Cake. The light fluffy matcha sponge is perfectly balanced with the sweet and fruity raspberry crush filling and the creamy swiss meringue buttercream. I’ve raved about freeze-dried berry powders before but they are really excellent when adding flavour to buttercreams as the fresh zingy hit of raspberries is all there without adding more moisture to the buttercream.

Raspberry Matcha Cake {gluten-free}

The cake is gluten-free and uses sweet rice flour as the main ingredient in the flour blend. If you want to learn more about why sweet rice flour is such an important ingredient in producing successful gluten-free cakes then do check out last week’s post. There are a few other flours involved here which all play their part and I will be discussing each in more depth in the coming months as I continue my series on Gluten-Free Flours. It may seem a lot of different flours but it’s worth stocking up if you are going to be baking a lot of gluten-free cakes.

Raspberry Matcha Cake {gluten-free}

Raspberry Matcha Cake is a perfect way to celebrate the end of summer as we head into our new autumn routines.

Raspberry Matcha Cake {gluten-free}

Light gluten-free matcha sponge layers filled with a sweet tangy raspberry crush and swirled all over with creamy raspberry swiss meringue buttercream.
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: British
Keyword: gluten-free raspberry matcha cake, raspberry match cake recipe, raspberry matcha cake
Servings: 12 people
Calories: 779kcal
Author: Georgina Hartley

Ingredients

  • 105 g sweet rice flour
  • 75 g oat flour
  • 60 g millet flour
  • 35 g potato starch
  • 30 g tapioca starch
  • 25 g matcha powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 300 g butter
  • 300 g caster sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk

Raspberry Crush Filling

  • 225 g raspberries
  • 75 g very good raspberry jam

Raspberry Swiss Meringue Buttercream

  • 6 egg whites 180g
  • 300 g caster sugar
  • 400 g unsalted butter at room temperature, cubed
  • 5 teaspoons raspberry powder
  • A pinch of salt
  • Handful of raspberries for decoration
  • ¼ teaspoon of matcha powder for decoration

Instructions

  • Pre-heat the oven to 160°C and line and grease 2 x round 20cm cake tins.
  • Cream the butter and sugar on a high speed in a food mixer for about 5 minutes until very light and fluffy.
  • Add the eggs one at a time and mix until completely incorporated, then add the vanilla extract.
  • Sieve the flours, matcha powder, baking powder and salt together in separate mixing bowl, then add into the food mixer. Beat until just combined.
  • Stir in the milk to lighten the batter then divide the batter equally between the two sandwich tins. Bake for 25-30 minutes.
  • Remove the cakes from the oven and leave to settle for 5 minutes in their tins, then turn out onto cooling racks and leave to cool completely.

Raspberry Crush Filling

  • Crush the raspberries roughly into the jam in a small bowl and set aside until assembly.

Raspberry Swiss Meringue Buttercream

  • Heat egg whites and caster sugar in a bain marie, stirring constantly until the sugar has dissolved and the temperature has reached 71°C.
  • Remove the egg whites and sugar from the heat and pour into a stand mixer with whisk attachment. Whisk until the mixture forms stiff peaks.
  • Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done. Just continue to add all the butter. Once the butter is totally incorporated the frosting will miraculously become a smooth velvety consistency.
  • Add the raspberry powder and pinch of salt and mix into the buttercream.

Assembly

  • Place one of the sponge layers on a cake board and pipe a circle of raspberry swiss meringue buttercream at the very edge of the top of the cake to act like a dam for the raspberry crush filling.
  • Spread the raspberry filling on top of the cake, right to the edges of the buttercream dam.
  • Place the second sponge layer on top and cover the top and the sides of the cake with the raspberry swiss meringue buttercream.
  • Decorate the top of the cake with a sprinkle of matcha and fresh raspberries.

Nutrition

Calories: 779kcal | Carbohydrates: 77g | Protein: 8g | Fat: 50g | Saturated Fat: 31g | Cholesterol: 194mg | Sodium: 337mg | Potassium: 241mg | Fiber: 2g | Sugar: 55g | Vitamin A: 33.3% | Vitamin C: 7.4% | Calcium: 6.9% | Iron: 8.1%

SHOP THE RECIPE

There are so many different kinds of matcha powders out there and the quality varies greatly. For beautifully green cakes which taste of pure delicious matcha do use a high quality matcha powder. I am obsessed by Matcha Green Tea Powder (Super Tea) 50g by PureChimp – Ceremonial Grade From Japan and drink it every day in my matcha lattes and use all the time in my baking.

I couldn’t recommend freeze-dried raspberry powder enough for your swiss meringue buttercream, it won’t upset the balance of the ingredients and I use it endlessly in my kitchen for smoothies, adding to natural yoghurt, granola bowls, ice creams and of course my cakes. I love RealFoodSource Certified Organic Freeze Dried Raspberry Powder 100G as the quality is always excellent.

The cake tins I always use are these PME Anodised Aluminium Round Cake Pan 8 x 4-Inch Deep which are wonderful as they have completely straight sides so your layer cakes will be beautifully neat, the anodised aluminium means the heat disperses evenly throughout the cake without cooking the sides too quickly, which some darker cake tins do. The cakes slip out of the tins easily and they come in all the sizes you would need, although typically I use the 8 inch tins.

For checking the temperature of your egg white sugar syrup when making your swiss meringue buttercream don’t be without a Classic SuperFast Thermapen 3 professional food thermometer in grey colour It gives quick and accurate temperature readings meaning you can don’t have to guess at any temperatures when making candy, caramel or fancy buttercreams. I use mine all the time.

The links above are affiliate links which means if you decide you want to use these links to buy your ingredients then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. It’s just a way for me to fund my shopping list so if you do click through then many thanks!! To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.