Cranberry and White Chocolate Honey Flapjacks
I've made plenty of flapjacks over the years and these are a firm favorite in our house. You can exchange the white chocolate for milk or dark chocolate chunks, or omit them altogether if you wish.
These make lovely presents, and are great for special occaisions.
200g/7¼oz soft light brown sugar
400g/14¼oz porridge oats
100g/3 1/2 oz dried cranberries
Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Take the pan off the heat and add the cranberries and oats, mix well. Leave to cool for a while, when the mixture has cooled, mix in the white chocolate chunks, if you add them too early, it's not the end of the world - the chocolate chunks will simply melt into the mixture.
Transfer the oat mixture to the prepared cake tin and spread to about 2cm (¾in) thick. Smooth the surface with the back of a spoon. Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares.
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