White chocolate & raspberry flapjacks

Make a batch of these white chocolate and raspberry flapjacks for the whole family to enjoy – ideal for a mid-morning snack or picnic treat

  • Prep:15 mins
    Cook:20 mins
    plus 2 hrs cooling and 1 hr setting
  • Easy

Nutrition per serving

  • kcal 280
  • fat 14g
  • saturates 8g
  • carbs 35g
  • sugars 0g
  • fibre 2g
  • protein 4g
  • salt 0.1g


  • 200g unsalted butter
  • 200g demerara sugar
  • 200g honey or golden syrup
  • 400g oats
  • 200g white chocolate chips
  • 20g freeze-dried raspberries
  • 250g white chocolate
  • 150g fresh raspberries
  • 10g freeze-dried raspberries


  1. Heat the oven to 180C/160C fan/gas 4 and line a 23 x 23cm square baking tin with baking parchment. Tip the butter, sugar and honey into a medium pan over a low-medium heat, and stir until everything has melted together.

  2. Tip the oats into a large bowl, then pour over the buttery sugar mixture and stir to combine. Leave to cool for 5 mins, then fold in the white chocolate chips and freeze-dried raspberries. Tip the flapjack mix into the prepared tin and press into the base. Bake for 20-24 mins until golden and crisp at the edges. Leave to cool in the tin for 2 hrs.

  3. For the topping, melt the white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water, or in 20-second bursts in the microwave. Pour this over the cooled flapjacks, spread to the edges, then scatter over the fresh and freeze-dried raspberries. Leave to set for 1 hr, then cut into 12 large or 24 small squares. Will keep chilled for three days. Serve at room temperature.

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