Rhubarb and Ginger Flapjacks

Name: Rhubarb and Ginger Flapjacks
Prep time: 20 min
Total time: 20 min
Yield: 12
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); 20cm x 20cm baking tin, base lined with baking parchment and sides greased with butter

Rated 5.0 stars by 1 users

Author:

Thursday Cottage

Servings

12

Prep Time

20 minutes

Cook Time

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)

EQUIPMENT

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.