White chocolate & raspberry flapjacks

• unsalted butter↗200g g
• demerara sugar↗200g g
• honey↗200g g

  or golden syrup

• oats↗400g g
• white chocolate chips↗200g g
• freeze-dried raspberries↗20g g
• white chocolate↗250g g
• fresh raspberries↗150g g
• freeze-dried raspberries↗10g g

Step-by-step instructions

1. 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. 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. 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.