Jammie Dodger Flapjacks

Equipment

• Small Bowl
• Large Bowl
• 8"x8" Tin
• Parchment Paper
• Saucepan
• Spoon or Spatula
• Microwaveable Bowl / Jug
• Cake Skewer / Butter Knife
• Cooling Rack

Ingredients

• For the flapjacks
• 125g Light Soft Brown Sugar
• 100g Golden Syrup
• 175g Butter (Salted or Unsalted is fine)
• 325g Rolled Oats / Porridge Oats
• 150g Raspberry Jam
• For the topping and decoration
• 300g White Chocolate
• 75g Raspberry Jam
• 16 Mini Jammie Dodgers (4 packs)

Method

• For the flapjacks

1. Line a 8"x8" inch baking tin and preheat the oven to 180C (350F) standard / 160C (320F) fan. Add the oats to a large bowl and set aside. Weigh out the jam in to a small bowl and set aside.
2. Gently melt the butter, brown sugar, and golden syrup in a saucepan on a low-medium heat until smooth and gently bubbling.
3. Take off the heat and pour on top of the oats. Stir until fully combined and the butter has been absorbed in to the oats.
4. Add two thirds of the mixture in to the lined baking tin and press down until compact. Then carefully spread the jam over the oats (I find it helps to loosen the jam up by stirring it with a spoon). Top the jam with the remaining oat mix and press down gently (It's okay if some jam is peaking out from under the oats!). Bake for 20-25 minutes until the edges have browned and the jam is bubbling. (The flapjacks will still look soft, this is okay, they’ll harden as they cool!)
5. Once cooked, leave to cool on a wire rack for 30 minutes before topping and decorating.

• For the topping and decoration

1. Melt the white chocolate in a double boiler (or in the microwave in 20 second increments) until smooth. In a separate bowl add the jam and give it a good stir to loosen it up.
2. Pour the melted white chocolate on top of the cooled flapjacks and smooth out to form an even layer, completely covering the flapjacks. Then spoon on dollops of jam on to the white chocolate, and swirl using a cake skewer or knife. (Tip: If you give the tin a little shake on a flat surface this will help smooth the chocolate out!).
3. Leave to cool in the fridge until set, then take the flapjacks out of the tin and cut in to portions. Enjoy!

Notes

• - Store your jammie dodger flapjacks at room temperature, where they will last for 1 week!
• - The topping and decoration can be altered to your taste - e.g. you can decrease the white choc to 200g if you want a thinner layer. You could also leave the jam swirl out!