Difficulty: Easy
Easy to make gluten free flapjacks.
Cooks Notes
Oats For these flapjacks I have used gluten free porridge oats.
Raspberries Fresh raspberries are best for this recipe. You could use frozen raspberries, but you would need to let them fully defrost and drain off any extra liquid as this would make the flapjacks too moist.
White Chocolate I have chosen a Swiss white chocolate, but if you can’t find Swiss chocolate then your favourite white chocolate will work fine.
Honey To make these flapjacks extra gooey I have used runny honey, you could also use set honey.
Deliciously Gooey Raspberry and White Chocolate Flapjacks.
Equipment
- Baking Tray 9 inches x 12 inches x 1.5 inches deep
- Measuring spoons
- Stand Alone Mixer or Electric whisk
- Measuring scales
- 1 Small Pan
- 1 Bowl for mixing
- 1 Pipping Bag
- 1 Spatula or flat knife
Ingredients
- 400 grams Gluten Free Porridge Oats
- 150 grams Unsalted Butter
- 200 grams Soft light brown sugar
- 150 grams Fresh Raspberries
- 200 grams White Chocolate
- 100 grams Runny honey
- 1 tsp Dried Raspberries Optional
Instructions
- Put the oven on to 170℃(Fan), 190℃(Conventional Oven), Gas mark 5 and line the baking tray with baking paper.
- Chop 150 grams Fresh Raspberries into halves.
- Then melt the 150 grams Unsalted Butter gently in a pan.
- Put the 200 grams Soft light brown sugar and 100 grams Runny honey in a mixing bowl and beat until combined.
- Once the sugar and honey are combined, add the melted butter gradually.
- Then mix in the 400 grams Gluten Free Porridge Oats until all the ingredients are incorporated.
- Pour the flapjack mix into the prepared baking tray and spread out evenly with a spatula. (If you do not have a spatula then a flat knife will do).
- Place in the preheated oven and cook for 15 minutes, or until golden brown.
- Once cooked, leave the flapjacks to cool completely in the baking tray.
- Once the flapjacks have cooled melt the 200 grams White Chocolate over a Bain Marie (see notes). Let it cool for a couple of minutes.
- Once the chocolate is cool enough to handle in a pipping bag, carefully put the melted chocolate into a piping bag and drizzle from a height over the flapjacks.
- Sprinkle 1 tsp Dried Raspberries over the flapjacks. (Optional)
- When the white chocolate has set, take it out of the baking tray and slice into pieces.
Notes
Bain Marie – Put a small amount of water into a pan (approximately 1 inch deep). Place a bowl (with the chocolate in) on top of the pan and bring the water to a simmer. This should slowly heat up and melt the chocolate in the bowl, (you must make sure the water doesn’t touch the water as it will burn the chocolate).
Storage – Store in an airtight container for up to 5 days.