One of the great things about flapjacks is that you don’t need flour or eggs to make them. So if you’re hankering for a sweet treat but running low on ingredients, then flapjacks are the perfect choice. They also last for at least a week in an airtight container, well they have the potential too. If you have a house of hungry people they may not! These White Chocolate & Strawberry Flapjacks are made with dried strawberries and topped with a lovely layer of white chocolate. I’ve also added a sprinkle of freeze dried strawberries on top for two reasons; one being that they carry an intense hit of strawberry flavour, and the second being that they look pretty!
Step by step…
I started by melting the butter, golden syrup and caster sugar together in a pan on a low heat.
In a large bowl I mixed the oats, dried strawberries and white chocolate chips together. Then I stirred in the melted butter mixture until all the oats were coated.
I pressed the mixture into a lined traybake tin until it was compact and an even layer. Then I baked it until golden.
Once the flapjacks were fully cool I poured the melted white chocolate over the top and sprinkled on the freeze dried strawberries. I let the chocolate set, then cut into squares to serve.
Recommended equipment & ingredients*
|Traybake tin||Mixing bowls||Cooling rack|
|Kitchen scales||Piping bags||Freeze dried strawberries|
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Tips for making the White Chocolate & Strawberry Flapjacks…
- Freeze dried strawberries are pretty easy to get hold of these days. Waitrose and Sainsburys both sell them in the baking sections. I get mine online from Amazon as you can get better value.
- It’s the same with dried strawberries too, I used a brand called Urban Fruit for this recipe but again you can get them in the supermarkets or online.
- I wouldn’t recommend using fresh strawberries for this recipe as they create too much moisture and will make the flapjacks soggy.
- If you bake them in a smaller tin you will get a thicker flapjack, you’ll need to bake them a little longer and you may also need to reduce the white chocolate in the topping (or not!!)
- You can very easily make flapjacks dairy free and vegan by using a dairy free spread instead of butter, and topping with vegan chocolate.
More Flapjack recipes…
|Spiced Jammy Flapjacks||Spiced Plum Vegan Flapjacks||Flapjacks with Chocolate & Sultanas|
White Chocolate & Strawberry Flapjacks
For the flapjacks
- 225 g Butter or baking spread
- 100 g Golden syrup
- 400 g Oats
- 200 g Caster sugar
- 50 g White chocolate chips
- 80 g Dried strawberries
For the topping
- 300 g White chocolate
- 2 tbsp Freeze dried strawberries
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a 12" x 9" traybake tin with baking paper
- Put the butter, golden syrup and caster sugar into a medium saucepan on a low heat until the sugar has dissolved and everything is melted. Stir it all together
- In a bowl measure out the oats, dried strawberries and white chocolate chips, and mix them together
- Add the butter and sugar mixture to the bowl of oats and stir it in until all of the oats are fully coated
- Pour the mixture into the lined traybake tin and use the back of a spoon or a silicone spatula to smooth it out and make it all an even layer
- Bake for 25-30 minutes or until they are golden brown all over, then leave to cool in the tin
- Put the white chocolate in a microwave safe bowl. Microwave for 30 seconds, stir, then microwave in 10 second blasts, stirring between each one, until fully melted
- Pour the chocolate all over the flapjacks, then sprinkle the freeze dried strawberries over the top. Leave to set fully
- Use a sharp knife to slice the flapjacks into squares, (or triangles, or rectangles, whichever shape you prefer!)
- Store in an airtight container in a cool place and eat leftovers within 1 week
If you like this, check out more of my Flapjack recipes!
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