Rhubarb and Ginger Flapjacks
Thursday Cottage
12
20 minutes
25-30 minutes
These chewy and delicious flapjacks are a perfect combination of sweet and tangy flavors. The rhubarb and ginger jam adds a burst of fruity spice, while the oats and almonds provide a satisfying crunch.
Switch the rolled oats to Gluten free oats to enjoy these flapjacks as a gluten-free treat or snack.
Ingredients
125g butter
125g Demerara sugar
1 tablespoon honey
250g rolled oats ( you could use Gluten Free Oats )
100g ground almonds
1 teaspoon ground ginger powder
1 x 340g jar Thursday Cottage Rhubarb and Ginger Jam
1 tablespoon flaked almonds (optional)
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20cm x 20cm baking tin, base lined with baking parchment and sides greased with butter
Directions
Preheat oven: Preheat oven to 180°C/Gas Mark 4.
Melt butter and sugar: In a large, heavy-based saucepan, melt butter and sugar over low heat, stirring until sugar is grainy.
Combine dry ingredients: Remove from heat and add rolled oats, ground almonds, and ginger powder. Mix until combined.
Layer flapjack: Spoon half of the mixture into the prepared tin. Spread with rhubarb and ginger jam. Top with remaining oat mixture, pressing down slightly. Sprinkle with flaked almonds (if using).
Bake: Bake for 25-30 minutes, or until golden brown.
Cool and cut: Let cool in the tin before cutting into pieces and removing to a wire rack.
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