Raspberry and White Chocolate flapjacks are an easy to make traybake, making the most of sweet British berries. The tang of fresh raspberries make a beautiful pairing with sweet white chocolate. These flapjacks are ideal for making and enjoying as a mid-morning snack or family picnic treat.

Top tip: Fresh blackberries or blueberries also work well in this recipe as an alternative for raspberries. You will find a great selection of fresh, British berries at our Greengrocers.

Ready in: 1.5 hours

Makes: 16 flapjacks

Ingredients

160g unsalted butter
160g golden syrup
120g light brown muscovado sugar
325g rolled oats
25g pumpkin seeds
25g sunflower seeds
½ tsp salt
125g white chocolate, chopped
150g fresh raspberries
Handful of white chocolate chips

Method

Preheat the oven to 170C. Grease and line a 20cm square baking tin.

Place 200g oats in a food processor and pulse gently to create finer oat crumbles. Melt the butter over low heat in a large saucepan, then pour in the golden syrup and sugar. Stir well until the sugar has melted. Remove from the heat and add all the oats, pumpkin and sunflower seeds and salt. Stir well until combined.

Transfer the flapjack mix into the fridge for 30 minutes. Remove from the fridge then add the chopped white chocolate and all but a handful of the fresh raspberries. Stir well to combine.

Pour the flapjack mix into the prepared in and press down gently. Scatter the reserved raspberries on top, along with the white chocolate chips and gently press down into the flapjack.

Bake in the oven for 40 minutes. Once cooked, run a knife around the edges to loosen then from the tin, then leave to cool.

Finally, when cool, remove from the tin and cut into squares.