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Guess what? It has SNOWED! Finally… I never thought it was going to happen but I am beyond excited that Mr. Weather has finally decided to hopefully give us a day off of school!


However, the only problem is that this post is about raspberries which seems a bit inappropriate as it is sooo cold and raspberries are generally thought of as a summer fruit not a winter berry.


The reason I decided to use them is because they have been defrosting in the bottom of the fridge for about a week so they had to be used.


I made these flapjacks in DT Cooking when I was in Year 9 and they went down really well and I remember being really proud because it was the first proper recipe that I had thought up.


Flapjacks are really easy to make and the addition of the raspberries and white chocolate just look really impressive.


Because you put the raspberries in the middle of the flapjack mixture when you cut them open you get a wonderful pop of pink!


The tartness of the raspberries contrast deliciously with the gooeyness of the flapjack and the sweetness of the white chocolate.



150g sugar
150g butter
150g golden syrup
350g oats
100g white chocolate
Recipe (The Little Elf Bakery)… makes 12 squares

Pre-heat the oven to 180 degrees celsius and butter your baking tin. Then, melt the butter, sugar and golden syrup in a saucepan stirring continuously so the mixture doesn’t burn on the bottom. Take off the heat then add the oats and mix until everything is covered. You may need to add some more oats so it’s not too runny. Pour half the mixture into your baking tin and spread evenly then drizzle some golden syrup over top. Bake for 10 minutes. Whilst this is baking crush your raspberries then drain 3/4 of the juice out. Take out the flapjack from the oven and tip the raspberries onto the base and spread evenly then tip the other half of the flapjack onto the top and spread. Put in the oven and bake for 25 minutes or until golden brown on top. Make a bain-marie and melt the white chocolate and when the flapjacks have baked drizzle over the top. Cut into squares then get them out of the baking tin and leave to cool on a cooling rack. I got them out of the baking tin using a spoon!


You could also try blueberries, cherries or strawberries in the middle!