Sometimes I sit down to write a post here and I know exactly what I’m going to say. Other times I can’t get past “Make this. It’s nice” and sometimes it’s a bit of both. I find it’s the same in the kitchen. I can have an idea floating around in my head but can’t quite pull the details together. Other times it’s like the recipe falls in to my head in its entirety and all I have to do is make it.
I went against all sensible advice last week. I did the food shopping on an empty stomach and, inevitably, ended up grabbing the nearest thing from the till display. They’ve got the psychology of supermarket shoppers pretty much nailed. I ended up with a bakewell flapjack which was substantial enough to stop the tummy rumbles but left a nasty synthetic aftertaste. I really liked the idea though and spent the drive home recreating it in my head.
It took two attempts, with the first resulting in a far too hard flapjack and chocolate that wouldn’t play ball when melting. But the second, perfect. Soft but not falling apart flapjack, just the right amount of jam and chocolate that behaved itself.
The traditional flavours of a bakewell tart are there with ground almonds mixed in with the oats and a scattering of toasted flaked almonds giving a crunch. Raspberry jam and a layer of white chocolate to finish things off. What I will say though is that these are sweet. It’s no secret that I prefer my treats to be on the generous side but this is an exception. I tried to eat two squares and failed. One square with a cup of tea is just right though and a nice little pick you up to get through the mid-afternoon slump.
Soft almondy flapjacks topped with raspberry jam, white chocolate and toasted flaked almonds.
- 175g butter
- 175g golden syrup
- 175g light brown soft sugar
- 100g ground almonds
- 250g rolled oats
- 2 dessert spoons raspberry jam (I used seedless)
- 175g white chocolate
- 2 handfuls flaked almonds, toasted
- Preheat the oven to 150c fan and line a 8 inch by 8 inch square baking pan with greaseproof paper.
- Melt the butter, golden syrup and sugar together in a saucepan, over a low heat, stirring until the sugar has dissolved.
- Mix the almonds and oats in a bowl and pour on the butter mixture. Stir well to ensure that all the oats are coated.
- Tip in to the prepared tray and press down well. Bake for 35 – 40 minutes.
- Remove from the oven and, still in its tin, leave to cool for 15 minutes.
- Spread the jam over the top of the flapjack. The flapjack should still be warm enough for the jam to spread easily.
- Melt the chocolate and pour over the top of the jam. You may need to help it to the edges, a spatula is best for this.
- Scatter the almonds over the top of the chocolate and leave to set.
- Cut in to 16 squares. Store in an airtight container.
To toast the almonds, place them on a baking tray and pop in to the oven for 5 minutes until golden brown. Keep an eye on them because they can go from toasted to burnt very quickly!
Melt the chocolate either in the microwave or in a bowl over a pan of simmering water. Go slowly and use a low heat, white chocolate can seize when melting.
If the jam starts to mix with the chocolate when spreading it out remember that a few well placed flaked almonds can hide a multitude of sins!