Sweet and chewy golden syrup flapjack topped with an indulgent layer of white chocolate and zingy fresh blueberries – this recipe is sure to brighten up your breakfast!
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So I’ve never been a person to have much luck with the whole ‘new year, new you’ thing. I make and keep resolutions, but they don’t tend to be about forbidding myself to indulge in sweet treats. Instead, I try to make my resolutions about taking up new things, appreciating things I already have or pushing myself to be brave and do something exciting with the year.
So with that in mind I’ve created this new recipe for White Chocolate & Blueberry Breakfast Flapjack. They’re not the healthiest way to start your day (and I would recommend eating them as a treat, not daily) but they will make your mornings that bit brighter. Whether it’s giving you a sweet start on a slow Monday morning; making your Sunday brunch that bit more special, or simply being on hand in a tin ready for a midweek pick me up if you need one, I hope that these White Chocolate & Blueberry Flapjacks will be just the ticket. And if they’re not, you could always turn to these Caramel Mars Bar Cookies or these Cookie Dough Brownies…
175g golden syrup
400g rolled oats
200g white chocolate
1 pack of fresh blueberries
- Preheat your fan oven to 160’C and grease and line a large baking tin/tray with baking paper.
- In a saucepan, melt together the butter and golden syrup until smooth, stirring regularly.
- Take the pan off the heat and mix in the oats. Fold the mixture thoroughly to give the oats an even coating of the melted butter and syrup.
- Spoon the oats into the tray, gently patting down the top to level the surface. Bake in the pre-heated oven for about 20 minutes . You’re looking for the edges to have gone a golden brown, but just like a brownie, a bit of a wobble in the middle is just fine. It doesn’t need to be completely set.
- Next, remove the flapjack from the oven and leave to cool while you melt your broken up white chocolate. I melt mine in the microwave using 30 second bursts – this way I don’t overdo it and burn the chocolate. You could also melt your chocolate by breaking it up and placing it into a heatproof bowl over a saucepan of water on the hob, stirring constantly.
- Finally, scatter the blueberries across the top, then leave to set. You can do this at room temperature or speed it up by putting the White Chocolate & Blueberry Breakfast Flapjack into the fridge. Just be sure to let it come back up to room temperature before cutting otherwise the chocolate on the top could be too brittle and crack as you slice (guess who learned that the hard way!)
As the name of this recipe suggests, this White Chocolate & Blueberry Breakfast Flapjack does make an incredibly delicious way to start your day, although I won’t pretend it’s a healthy one! It’s also great packed into lunches to take with you or as a teatime treat when you get home. Who doesn’t love a sweet pick me up after a busy day? I’d love to hear how you’ve enjoyed these flapjacks. Let me know in the comments below or over on Knead to Dough’s Facebook page! I love to see your brilliant bakes.
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