This post is sponsored Lyle’s Golden Syrup

I know 2019 isn’t over yet but its been an incredibly busy and exciting year and I am doing a little reflecting. I have been working on a few projects that I haven’t been able to talk about and very soon I get to share everything, I have something fun for Christmas and something for next year that I am so excited to reveal, it’s been driving me bonkers not sharing it with you guys. But as the year is coming to end and I am starting to slow down just a little, and it is really just a little, I am back in the kitchen testing recipes for you guys and first up is something I have been sitting on for a few months that I think will become a firm favourite, its definitely one of my new favourites.

I think oatmeal raisin cookies are the unsung hero of the cookie world. They’re nostalgic, easy to make, textural and they have great flavour. Yet they’re always outshined by their chocolate chip cousins. This recipe takes the idea of an oatmeal raisin cookie and transforms it for a modern day, something a little bit more special, a bit more extravagant and yes there's a little chocolate for good measure. For the chocolate I am using caramelised white chocolate. White chocolate is the obvious choice for an oatmeal raisin cookie and caramelising it just adds a whole bunch more flavour. The base is a mix of a flapjack/oatmeal raisin cookie which of course needs a little Lyle’s Golden Syrup for that classic taste and for that perfect chew plus it uses a touch of milk powder which really ups the classic oatmeal cookie flavour. If you’ve ever baked with Lyle’s Golden Syrup you know it normally comes in the iconic tin but to make baking a little easier they’ve just launched a new 700g squeeze bottle which is an easier format for baking, less mess and easier to use.

Oatmeal Bars
85g plain flour
100g rolled oats
1/4 tsp flaked sea salt
100g raisins
75g unsalted butter
2 tbsp Lyle’s Golden Syrup
100g light brown sugar
2 tbsp milk powder
1/4 tsp baking soda

Caramelised White Chocolate Ganache
250g white chocolate, roughly chopped
100g double cream
1 tsp flaked sea salt

Preheat the oven to 180C (160C Fan). Line an 20cm (8”) square tin with a strip of parchment or foil, with the excess hanging over the sides of the tin to make removing the bars easier later on.

To make the bars place the flour, oats, salt and raisins into a large bowl and mix together until everything is evenly mixed. Place the butter, golden syrup and brown sugar into a saucepan and cook over medium heat, stirring every now and then until everything is melted and smooth. Add the milk powder and whisk until combined. Take the pan off the heat and add in the baking soda and 1 tbsp water, stirring together for a minute until the mixture is a little foamy. Pour this mixture over the oat mixture and mix together until well combined. Whilst the oat mixture is still warm tip it into our prepared pan and press into a flat and even layer.

Bake in the preheated oven for 20-25 minutes or until the flapjack is golden brown and just a little darker around the edges. Allow to cool in the pan whilst you make the caramelised topping.

Place the chocolate onto a rimmed baking tray (don't use a black or non-stick tray) and place into an oven preheated to 120C, 250F, Gas 1/2. Bake for 40-50 minutes. As it bakes remove every 15 minutes and stir thoroughly, making sure the chocolate is smooth and silky. Remove from the oven when the colour reminds you of dulce de leche. Pour the melted chocolate into small bowl and pour in the cream, stirring to combine. Pour the ganache over the cooled flapjack bars and spread into an even layer. Pop the bars into the fridge to allow the ganache to set. Before its fully set sprinkle the ganache with the sea salt. 

Cut into small bars and serve.