Cranberry and White Chocolate Flapjacks

Processed with VSCOcam with g3 preset

Processed with VSCOcam with g3 preset

I made these flapjacks for my grandparents when I went to visit them a couple of weeks ago and they went down well! I am always hesitant to make flapjacks as getting the consistency right can be tricky; too long in the oven and they will break your teeth and not long enough and they will sloppy. The recipe is from John Whaite Bakes (a previous Great British Bake Off winner) and I was really impressed by the outcome and how easy it was to follow the recipe (I want to try out one of the more complex recipes such as macarons soon). I made a few adjustments to the recipe such as swapping died apricots for dried cranberries and I shortened the cooking time to 15 minutes to reduce the risk of over-baking.

Cranberry and White Chocolate Flapjacks


  • 200g dried cranberries
  • 225g salted butter, cubed
  • 120g light brown muscavado sugar
  • 150g runny honey
  • zest of 1 lemon
  • 2 tbsp treacle
  • 400g rolled oats
  • 200g white chocolate, for topping

30 x 20cm Swiss roll tin, greased and lined with baking paper

Preheat the oven to 180C. Finely chop the cranberries. Put the butter, sugar and honey in a saucepan over a medium heat and stir until melted and well mixed, then add the cranberries, lemon zest and treacle and mix in. Tip in the oats and stir into an oaty mush.

Dollop into the prepared tin and even out. bake for 20-25 minutes (15 minutes was long enough for me), or until just darkened around the edges and golden brown in colour. Remove from the oven and allow to cool completely before turning out from the tin and slicing into 16 rectangles.

Melt the white chocolate in a heatproof bowl over a pan of barely simmering water. Drizzle the melted chocolate over the flapjacks. Allow chocolate to set.



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