Name: Cranberry Flapjacks
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Yield: 12
Cuisine: British
Ingredients: 150g unsalted butter; 50g soft brown sugar; 2 tbsp golden syrup; 220g rolled oats; 50g instant porridge; 50g dried cranberries; 100g white chocolate; 2 tsp cake sprinkles

Mmmm our delicious cranberry flapjacks are soft, chewy and covered with a white chocolate topping and sparkles! A super easy Christmas recipe

This is just the perfect Christmas traybake. The cranberries and white chocolate give it that festive vibe!

Our easy cranberry flapjacks are super simple to make. They’re great for taking along to parties, coffee mornings or popping in lunchboxes.

I make these so they’re gluten free so they’re a good festive bake when catering for gluten allergies.

Ingredients For Cranberry Flapjacks

You’ll just need a handful of ingredients to make our delicious cranberry and white chocolate flapjacks.

cranberry flapjacks ingredients on a wooden board - bowl of brown sugar, butter on a small white saucer, wooden bowl of instant porridge, white bowl filled with rolled oats, jar of white chocolate chunks, bowl of dried cranberries and tin of golden syrup.

150g unsalted butter

50g soft brown sugar

2 tbs golden syrup

220g rolled oats – when I making these gluten free I usually use the supermarket own brand free-from range.

50g instant porridge – if making these gluten free I use ‘gluten free instant oats’

50g dried cranberries

100g white chocolate

2 tsp cake sprinkles – we use bronze glittery ones – but these are nice made with edible glitter or stars too

Equipment Needed

You’ll only need a handful of equipment to make our easy flapjacks recipe.

Weighing scales

Large saucepan

Wooden spoon

20cm square baking tray

Baking paper

Smaller saucepan

Glass or metal jug

Dessert spoon

How To Make Cranberry Flapjacks

Our cranberry and white chocolate flapjacks are so easy to make!

Preheat the oven to 180C / 350F / Gas mark 4

Grease and line 20cm square tin with butter and baking paper, you don’t need to be neat here.

Next add the butter, brown sugar and golden syrup to a large deep pan over a low heat on the hob. Stir everything together gently as it melts in the pan.

black Le Creuset saucepan with butter and brown sugar, golden syrup being drizzled in from a spoon

black Le Creuset saucepan with melted butter, sugar and syrup being stirred with a wooden spoon

Then add the rolled oats and instant porridge into the pan with the melted butter, syrup and sugar. Mix everything together well so that all the oats are entirely coated in the buttery syrup. Using a mix of instant porridge and rolled oats makes them lovely chewy flapjacks.

Black Le Creuset saucepan with rolled and instant oats being tipped into melted butter, sugar and syrup.

oats mixed into butter, sugar and syrup in a black Le Creuset saucepan

Tip in the dried cranberries – and mix them into the syrupy oat mixture.

cranberries and oats mixed into butter, sugar and syrup in a black Le Creuset saucepan

Next tip the mixture into the baking tin and pat it all down tightly into the tin with the back of spoon.

cranberry flapjack mixture being pressed into a square tin which is lined with baking paper

Bake in the oven for 15 minutes. Then remove from the oven and place the tin onto a wire cooling rack and allow to cool completely.

cranberry flapjacks fresh from the oven in a square tin lined with baking paper

Top the cranberry flapjacks in white chocolate

Melt the chocolate – do this by breaking the chocolate into chunks and putting it into a jug, stand the jug in a pan of boiling water and stir carefully until fully melted.

Then tip the melted chocolate over the fruity flapjacks – spread with the back of spoon to cover all the oats.

Sprinkle on the cake decorations or edible glitter

cranberry flapjacks topped with white chocolate and broke crunch sprinkles in a square tin lined with baking paper.

Then put the cranberry flapjacks into the fridge for at least a couple of hours to set hard.

Once the fruity flapjacks are hardened remove them from the fridge.

Slice the cranberry flapjacks – lift the flapjacks out of the tin and place onto a chopping board then peel the paper away from the edges. Cut the flapjacks into 12 equal pieces.

Our cranberry flapjacks are just so pretty, especially with the sparkly cake sprinkles on the white chocolate topping.

They actually make a great edible Christmas gifts idea! Just package in a nice box, wrapped in tissue paper with ribbons.

Need some new packed lunch ideas? We’ve lots of delicious recipes here!

How To Store Cranberry Flapjacks

I store the sliced flapjacks in an airtight container in the fridge – they’ll last 3-4 days.

Love cake? Get loads more easy cakes and bakes recipes here!

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Yield: Makes 12

Cranberry Flapjacks

Delicious and easy cranberry and white chocolate flapjacks - lovely festive bake!

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

150g unsalted butter
50g soft brown sugar
2 tbsp golden syrup
220g rolled oats
50g instant porridge
50g dried cranberries
100g white chocolate
2 tsp cake sprinkles

Instructions

Preheat the oven to 180C / 350F / Gas mark 4
Grease and line 20cm square tin with butter and baking paper, you don’t need to be neat here.
Next add the butter, brown sugar and golden syrup to a large deep pan over a low heat on the hob. Stir everything together gently as it melts in the pan.
Then add the rolled oats and instant porridge into the pan with the melted butter, syrup and sugar. Mix everything together well so that all the oats are entirely coated in the buttery syrup.
Tip in the dried cranberries – and mix them into the syrupy oat mixture.
Next tip the mixture into the baking tin and pat it all down tightly into the tin with the back of spoon.
Bake in the oven for 15 minutes. Then remove from the oven and place the tin onto a wire cooling rack and allow to cool completely.
Melt the chocolate – do this by breaking the chocolate into chunks and putting it into a jug, stand the jug in a pan of boiling water and stir carefully until fully melted.
Then tip the melted chocolate over the flapjacks – spread with the back of spoon to cover all the oats.
Sprinkle on the cake decorations or edible glitter
Then put the flapjacks into the fridge for at least a couple of hours to set hard.
Once the flapjacks are hardened remove them from the fridge.
Slice the cranberry flapjacks – lift the flapjacks out of the tin and place onto a chopping board then peel the paper away from the edges. Cut the flapjacks into 12 equal pieces.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 250Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 30mgSodium: 17mgCarbohydrates: 28gFiber: 2gSugar: 14gProtein: 3g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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