Scrumptious, chewy and very “moreish”, these are so, so easy to make too. You probably have all the ingredients in your cupboard right now, so what’s stopping you? P.S. Sorry about the horrendously long title.
Makes: 16 squares or 12 bigger slices
Time: 45 minutes + chilling time
Equipment: A 20cm/8” square baking tin
Ingredients (This recipe has lots of flexibility)
- 200g/7oz – 225g/8oz biscuits*
- 25g/1oz caster sugar*
- 100g/3.5oz – 125g/4.5oz unsalted butter, melted (for the base)
- A jar of jam (usually 454g/1lb) – whatever flavour you fancy
- 100g/3.5oz – 125g/4.5oz white chocolate chips or pieces from a bar
- Another 100g/3.5oz – 125g/4.5oz butter (or use Stork, “Buttery” or a similar butter based spread.)
- 85g/3oz – 100g/3.5oz golden syrup
- Around 175g/6oz – 225g/8oz porridge oats (Maybe a bit more if you like a dry flapjack)
*Initially, I used Rich Tea biscuits because it’s all we had in the cupboard. They’re not the most exciting biscuits in the world (that’s why they were still in the cupboard, I suppose) so I added in the sugar. Feel free to use biscuits with a bit more “zing”. Hobnobs would be a good choice and you could leave out the sugar, unless you want them extra sweet.
1. Heat the oven to 160C / Fan 140C / 325F / Gas 3. Grease and line the tin.
2. For the base, crush the biscuits to fine breadcrumb consistency (and mix in the sugar if necessary). Either pour into the melted butter or pour the butter onto the biscuits. Mix well then spoon or pour the mixture into the tin. Use a plastic scraper to press it flat then pop it into fridge for 20 – 30 minutes.
3. For the mid layer put blobs of jam on the base and spread out evenly, then sprinkle the chocolate pieces all over. (If you warm the jam in the microwave for a short time – about 20 seconds – it will spread more easily.) Again, pop it in the fridge while you make the flapjack top layer.
4. For the flapjack, melt the butter (or Flora etc.) and syrup together in a large saucepan.
5. Stir in the oats, making sure they’re all fully coated. Now for a bit more “blobbing” – blob the flapjack mixture over the jam and spread gently to cover. Press it down firmly.
6. Bake for around 20 minutes (or until golden).
7. Allow to cool in the tin. When cool, remove and cut into bars (12) or squares (16).
Tips: Mark the cuts while it’s still hot then it’ll be easier to cut through later. A metal bench scraper is a useful tool for this.