White chocolate and raspberry flapjack - gluten free
A delicious gluten free flapjack recipe with a white chocolate and raspberry swirl topping. Perfect for Pink Pants Tea Party Month.
For the flapjack
- 125 g butter
- 100 g brown sugar
- 4 tbsp honey
- 250 g gluten free oats
For the topping
- 220 g raspberries
- 40 g honey
- 200 g white chocolate
Preheat the oven to 175'C/Gas 4/350'F. Line a tray with baking paper.
First make the jam for the filling/topping. Place the raspberries and honey into a pan, bring to the boil and simmer gently for around 10 minutes. Allow to cool for 10-15 minutes.
To a large pan, add the butter, sugar and honey. Once melted, add the oats and mix well until combined. Take off the heat.
Place half of the oat mixture into the lined tray, and press into the bottom until it lined the bottom of the tray. Pour over half of the cooled raspberry jam and smooth over so it covers all the oats.
Cover the jam with the remaining half of the oats, press down until smooth and place in the centre of the oven for 30 minutes until golden on top.
Allow the flapjack to cool completely before topping.
For the topping, break up the white chocolate and melt. Once melted, pour over the flapjack (still in the tray) and smooth over until it covers the entire thing.
Add dollops of the jam mixture on top, and then use a knife to swirl the mixture together and create a pretty pattern.
Cool completely in the fridge before cutting into bars or squares. Top tip - heat the knife in some hot water before cutting to allow it to cut through the topping without cracking it. Enjoy!