White Choc & Cranberry Christmas Tree Flapjacks

Preheat the oven to 180˚C/160˚C fan/gas mark 4. 

Line a 20cm square tin with non-stick parchment paper. 

In a pot, combine the golden syrup, light brown sugar and butter. Allow to melt slowly over a
medium-low heat. 

Stir in the porridge oats, mixed seeds and dried cranberries. Finally, stir in the white chocolate chips; they may melt with the heat of the mix. 

Pour into the prepared tin, smooth the top and press down well. Bake for 20-30 minutes or until golden brown. Allow to cool fully.

Melted 100g Dr. Oetker White Chocolate and spread over the top of the flapjacks in an even layer. Allow to set before cutting the flapjacks into evenly-sized triangles.

Melt the remaining 200g Dr. Oetker White Chocolate, add a drop of Dr. Oetker green food colour gel to make a minty green colour and mix to combine. 

Add the green chocolate to a piping bag. If you don't have a piping bag to hand, use a sandwich bag and roll it tight as though it were a piping bag. Snip one corner and add a squiggle to each tree in the shape of a Christmas tree. 

Use Dr. Oetker Christmas Chocolate Chips Mix to decorate and that's it!