Wednesday, 25 September 2019

White Chocolate and Cranberry Flapjack

The Best White Chocolate and Cranberry Flapjack Recipe The Betty Stamp

I LOVE FLAPJACK!

Some of my earliest memories as a nipper are coffee dates (Ribena for me) with my mum in the local cafe, 'Peppers', munching on a sticky flapjack, colouring book in tow.

They somehow made it the most perfect consistency. If I close my eyes I can taste it now, it was such a good'un! Ever so slightly chewy around the edges and deliciously syrupy in the middle.

I believe I came pretty close with this recipe!

Don't tell.... but I snaffled some little pots of maple flavoured golden syrup from a hotel brekkie buffet because.....maple syrup flavoured golden syrup....where on earth am I going to find that again?!

(Actually I just found it on the web...oops)

Anyway, they were staring me in the face and I'd taken some extra for my pancakes anyway. (That's my excuse and I'm sticking to it!)

Back to the flapjack......I advise you to bake some because THEY'RE SERIOUSLY SCRUMMY!


The Best White Chocolate and Cranberry Flapjack Recipe The Betty Stamp


Yes that is a massive prune that must have snuck it's way into my dried fruit selection!


What you'll need//

150g unsalted butter
4 tbsp maple flavour golden syrup! (Or normal golden syrup if you CBA to order any)
150g light brown sugar
320g oats
100g dried cranberries (or mixed dried fruit)
100g white chocolate

20x20cm square tin or equivalent


The Best White Chocolate and Cranberry Flapjack Recipe The Betty Stamp


What to do//

Preheat your oven to 160 degrees (fan) and line a 20 x 20cm square tin.

Place a large saucepan onto a low heat and melt your butter, syrup and sugar. Stir for a couple of minutes until the sugar has dissolved.

Remove the pan from the heat and thoroughly stir in your oats and cranberries, (leaving a few to sprinkle on top), until they're all covered in syrupy yumminess :)

Pour into your prepared tin and press down hard with the back of a tablespoon so the mixture is even and well compressed.

Bake for 25 minutes and leave it to cool completely.

Melt your white chocolate, drizzle over your flapjack and sprinkle on the remaining cranberries.

Refrigerate for a couple of hours to help it solidify. Or if you can't wait that long, just tuck in!


The Best White Chocolate and Cranberry Flapjack Recipe The Betty Stamp


I hope you enjoy this recipe! I can't to make/eat it again myself :)

Betty x

Ps. For something a little healthier with just as much deliciousness, try my Zero Baddies Strawberry and Chocolate Chip Cookies!


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Tuesday, 10 September 2019

ZERO BADDIES Strawberry Chocolate Chip Cookies


Looking at my blog statistics isn't something I do very often (as in...I never do...maybe I should...!), but it has come to my attention recently that my 'zero baddies' recipes seem to be the most popular on the blog!

Maybe that's down to a combination of factors: readers/bakers taking more of an interest in alternative recipes that don't involve refined sugars/modern wheat/dairy etc, summer health kicks OR the recipes just look and sound ruddy yummy! (Here's me hoping it's more of the last one :) )

If I'm being more specific about it, you guys seem to looooove my Zero Baddies PB Chocolate Chunk Cookies! (I'm not surprised because they're my fave too...maybe it translates!)

So this, combined with my summer obsession with strawberries left me with a mini creative craving to conjure up a recipe for you all that feels naughty to nibble on, without any of the cookie guilt!

So purrlleease enjoy and bake to your hearts content these super easy to make, guilt free, refined sugar free, gluten free (using GF oats) and dairy free (using DF chocolate), Strawberry Chocolate Chip Cookies!




What you'll need//

3 medium, very ripe bananas
2 tbsp peanut butter
2 tbsp maple syrup
2 cups oats
1 tsp cinnamon
half tsp baking powder
50g dark choc chunks
50g milk choc chips
6 strawberries (chopped)
(optional: few drops strawberry essence)




What to do//

Preheat your oven to 180 degrees C (fan) and line two baking trays with greaseproof paper.

Mash your banana in a mixing bowl and stir in all of your wet ingredients.

Leaving aside a few chocolate chips and strawberry pieces for the tops of the cookies, add everything else into the mixing bowl and combine.

Using an ice cream scoop of tablespoon, make little cookie size blobs and place them onto your baking trays (don't flatten them out). Place your extra treats on top.

Bake for 15-18 minutes.

Leave to cool (I burnt my tongue through impatience) before devouring, guiltlessly!












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