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