Blueberry and White Chocolate Flapjacks

Today has been a hectic day in the kitchen, all in the name of charity.  A big part of my day job involves Employee Engagement initiatives which includes things like volunteering, charity and fundraising.  This year our charity of choice is SiMBA, a local charity that helps support families who loose a baby during pregnancy or shortly after birth.  Tomorrow we have managed to secure atrium space in our office building to help them raise some funds for the important work that they do, of course one of those ways will be through a cake sale!

First up this morning I made some Orange and White Chocolate Cookies, then some Oreo Cupcakes and then finally these Blueberry and White Chocolate Flapjacks.

Blueberry and White Chocolate Flapjacks
250g butter
100g demerara sugar (as is typical for me I didn't have enough demerara so I ended up topping the rest up with golden caster sugar and hoped for the best!)
200g golden syrup
250g rolled oats
75g plain flour
100g dried blueberries (other dried fruits can also be used like cranberries or apricots etc)
100g white chocolate, chopped (dark or milk chocolate can be used)

Preheat the oven to 170C.   Line a 23cm square tin with baking paper (please do not use greaseproof).

Melt the butter, sugar and golden syrup in a large pan over a low heat (stirring occasionally), until the butter and sugar have completely melted.  Add the rolled oats, flour and cranberries to the pan, and stir together well.

Spread the mixture evenly into the prepared tin. Bake for 30 to 35 minutes until golden brown. Leave to cool for a few minutes, then mark into 12 squares – but don’t cut all the way through. Allow to cool in the tin completely.

Melt the white chocolate and drizzle over each bar.

Makes 12 -15 bars

Sweet and Simple Bakes

These were really easy to put together, which is a good thing considering my stress levels are starting to rise in anticipation of tomorrow's event!  I managed to get 15 very uneven sized bars from this so Hubby and I samples one each for dessert tonight.  Substituting the golden caster sugar seems to have worked well, they are wonderfully chewy.  A word of warning though, these guys are very sweet so next time I would probably cut them into smaller sqaures rather than bars, a little goes a long way!