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.
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.
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.