90g Brown Demerara Sugar
50g White Chocolate
25g Brown Demerara Sugar
In a medium bowl as oats, 90g brown sugar and dried cranberries
Stir all together
Melt butter in a small shallow fry pan over low to medium heat.
While melting the butter, chop into chunks the white chocolate
Pour the butter into the oat mixure
Stir until all the butter has been mixed in.
Add the chopped chocolate into the oats and stir briefly.
Press into a baking tray evenly.
Spinkle on 25g of brown sugar over the top if desired before baking.
Bake at 180c for 20 mins and then allow to cool.Remove from the tray and slice into small pieces.
Enjoy these little flapjacks warm or cooled.