Jammie Dodger Flapjack Recipe!

Hello lovelies,

I’m someone who doesn’t mind a flapjack, but if I’m being 100% honest with you all, I can find shop brought ones to be quite dry and tasteless.

So, when making homemade flapjacks, I like to cram them full of flavour, so no one ends up getting bored half way through!

I came across a recipe online recently, written by an incredibly talented baking blogger named Phoebe, also known as ‘phoebebakes’ online which immediately caught my attention.

Phoebe had shared a Jammie Dodger Flapjack recipe and quite frankly, I needed to bake a batch myself asap! This is the type of bake to instantly get you salivating and wanting more.

{ Phoebe’s Recipe: https://www.phoebebakes.com/recipes/posts/2020/august/jammie-dodger-flapjacks }

So, that’s exactly what I did and my word, my good gracious me, these flapjacks are out of this world. They are packed full of flavour, they are sweet and indulgent and that’s exactly what you want when baking… right?

There’s absolutely no chance of getting bored half way through when it comes to these flapjacks, so I had to share them with you today!

So, if these flapjacks have caught your eye and got you eager to make a batch of your own, you know the drill. Keep on scrolling below and you’ll find the recipe.

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Category: Sweet Treat

Servings: 9-12

Prep Time: 10 Minutes

Bake Time: 20-25 Minutes

Decorating Time: 10 Minutes

Chill Time: Until Set

Overall Time: 1+ Hours

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Ingredients You Need For The Flapjacks:

• 125g Of Light Brown Sugar
• 100g Of Golden Syrup
• 175g Of Unsalted Butter
• 325g Of Rolled Oats / Porridge Oats
• 150g Of Raspberry Jam

Ingredients You Need To Decorate:

• 300g Of White Chocolate
• 15g Of Unsalted Butter
• 75g Of Raspberry Jam
• 12 Mini Jammie Dodgers

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How To Make The Flapjacks:

• Firstly, gather together your equipment and ingredients, line a 8’ loose-bottomed square baking tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
• Secondly, in a large bowl add 325g of rolled oats, then set to one side. In a separate small bowl, add 150g of raspberry jam, mix with a spoon to loosen, then set to one side.
• Next, in a large saucepan, over a low-medium heat, melt together the 125g of light brown sugar, 100g of golden syrup and 175g of unsalted butter until smooth and gently bubbling.
• Once melted together, remove from the heat and pour over the rolled oats, stir together until fully combined and the butter mixture has been soaked up by the oats.
• Add two thirds of the oat mixture into the base of the prepared baking tin and press down firmly until evenly spread and compact.
• Carefully spread the loosened raspberry jam over the top of the oats.
• Then, top the raspberry jam layer with the remaining oat mix and press down gently (it’s okay if there’s some jam peaking through the oats).
• Now, place into the oven for 20-25 minutes until the edges have browned and the jam is bubbling (it’s okay if the flapjacks feel soft, they will harden as it cools).
• Once baked, remove from the oven and leave in the tin, placed on a wire rack until completely cooled.

How To Decorate:

• When the flapjacks have cooled, it’s time to decorate.
• Add 75g of raspberry jam into a small bowl and using a spoon, loosen the jam, then set to one side.
• Next, in a microwavable bowl, add 300g of white chocolate and 15g of unsalted butter, place into the microwave and in 20 second blasts, stirring well between each blast, blast the chocolate and butter until completely melted and combined.
• Once melted, pour the white chocolate and butter mixture over the top of the flapjacks. Using a spoon, smooth out the mixture until evenly spread.
• Using a teaspoon, drizzle the loosened raspberry jam over the top of the white chocolate mixture and using a cake skewer or knife, swirl together.
• Give the tin a little shake on a flat surface to smooth the chocolate out and get rid of any air bubbles.
• Place into the fridge and chill until completely set.
• Finally, once set, remove from the fridge and cut into 9-12 squares, then top each square with a mini jammie dodger.

That’s your Jammie Dodger Flapjacks prepared, baked, decorated and chilled, ready for you to enjoy.

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Notes:

• Store the flapjacks in an airtight container at room temperature for 1 week.

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Massive shoutout to Phoebe who created this incredible recipe. I don’t think I’ll ever be able to make a bog standard flapjack again. I’m on a mission to create as many tasty flapjacks as I can and I’m unbelievably happy to add these Jammie Dodger ones to the list.

These went down an absolute treat with my loved ones and I can’t blame them. These flapjacks are everything I wanted them to be and more…

Let me know in the comments below if you make these flapjacks yourself and if you do, what your thoughts are on them. Are you converted to a jammie dodger flapjack? do you get the hype?

Sending you all tons of love & hugs as always,

Elle xo