Friday, April 24, 2009

White chocolate flapjacks

Makes about 7 long bars or 14 small bites

A weekend favourite which rarely fails to hit the mark. This is one of those terrific all in one recipes that can be done on autopilot and is versatile enough for you to customise each time. Adding any combination of nuts and dried fruits, changing the chocolate topping and decorating with really whatever you fancy is all a part of keeping this base recipe going week after week

75g rolled porridge oats
100g jumbo oats
25g toasted chopped nuts
75g salted butter, plus extra for greasing
75g soft light brown sugar
2 tblsp golden syrup
Few drops of vanilla extract
50g white chocolate, chopped and melted

Preheat the oven to 170C/Gas 3 and grease a 2lb loaf tin.

Mix the oats and nuts together in a large bowl. Gently heat the butter, sugar, syrup and vanilla in a pan, stirring occasionally, until the sugar has dissolved. Pour over the oats and mix to coat well. With a spatula, press the mixture evenly into the loaf tin. Bake for 20-25 minutes until golden brown.

Leave to cool completely in the tin, then remove and slice into 7 bars. (Cut across into 14 smaller pieces, if you wish.) Drizzle over the melted chocolate and let it set.