Passion Fruit and White Chocolate Flapjacks
A thick layer of oaty, syrupy flapjack topped with white chocolate and a passionfruit drizzle. A perfectly summery bake that makes a change from a classic flapjack.
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Servings: 9
Ingredients
- 125 g Light Brown Sugar
- 125 g Butter
- 3 tbsp Golden Syrup
- 250 g Oats
- 200 g White Chocolate
- 2 Passion Fruits
- 30 g Icing Sugar
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8″ Square baking tin.
- In a medium saucepan combine the butter, brown sugar and golden syrup and heat on low until the butter has melted. Turn off the heat and stir in the oats.
- Pour the oaty mixture into the baking tin and press down. Bake for 20-25 minutes until golden brown at the edges (it's fine if still a little wobbly in the centre). Let cool on a wire rack.
- Once cooled, melt the white chocolate in 20 second intervals in the microwave. Pour over the flapjack base.
- Remove the filling of two passion fruits into a sieve over a bowl - leaving you with a small bowl of juice and a sieve with the pips. Keep the pips to one side to decorate later.
- Combine the passion fruit juice and icing sugar. Use a spoon to pour the juice in horizontal lines about an inch apart. Use a knife or skewer to run in the opposite direction, creating a feathered effect.
- Sprinkle over some of the passion fruit pips. Let set in the fridge for an hour. Then let come back to room temperature to slice and serve!