Coffee & walnut cheesecake
Try the classic coupling of coffee and walnut in a cheesecake in this easy, family-friendly dessert. Pipe cream swirls and top with walnuts to serve
White chocolate & raspberry flapjacks
- Preparation and cooking time
- Prep:
- Cook:
- plus 2 hrs cooling and 1 hr setting
- Easy
- Cuts into 12 large or 25 small squares
Skip to ingredients
Ingredients
- 200g unsalted butter
- 200g demerara sugar
- 200g honey or golden syrup
- 400g oats
- 200g white chocolate chips
- 20g freeze-dried raspberries
For the topping
- 250g white chocolate
- 150g fresh raspberries
- 10g freeze-dried raspberries
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4 and line a 23 x 23cm square baking tin with baking parchment. Tip the butter, sugar and honey into a medium pan over a low-medium heat, and stir until everything has melted together.
- STEP 2
Tip the oats into a large bowl, then pour over the buttery sugar mixture and stir to combine. Leave to cool for 5 mins, then fold in the white chocolate chips and freeze-dried raspberries. Tip the flapjack mix into the prepared tin and press into the base. Bake for 20-24 mins until golden and crisp at the edges. Leave to cool in the tin for 2 hrs.
- STEP 3
For the topping, melt the white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water, or in 20-second bursts in the microwave. Pour this over the cooled flapjacks, spread to the edges, then scatter over the fresh and freeze-dried raspberries. Leave to set for 1 hr, then cut into 12 large or 24 small squares. Will keep chilled for three days. Serve at room temperature.
