Is it a jam sponge? Is it a flapjack? Well, it's somewhere between the two ! I'm on a mission to use up the cupboard full of oats that I won a while ago (we were using them in porridge until I received a case full of Ready Brek to review !) and Pierre has discovered he loves flapjacks, so - after the success of the Festive Flapjacks with mincemeat - I'll be experimenting with other combinations. The great thing is, they use nothing but store cupboard staples. This creation comes from the fact that I wanted something less crumbly than the pure oat flapjacks - the sponge base helps hold it all together but you lose the texture of the flapjack. They're both nice though.
175g butter or margarine
100g soft brown sugar
200g flour (self raising)
1/2 jar of jam
icing sugar to dust
Preheat the oven to 180°. Cream together the butter/margarine and sugar.
Mix in the flour and most of the oats (keep back a couple of handfuls) until it combines to create a crumbly dough.
Press into a greased tin.
Spread the whole surface with jam and sprinkle over the last of the oats. Press down.
Bake in the oven for about 20 minutes. Remove and leave to cool. Sprinkle with icing sugar and cut into squares.
This can be eaten cold or warm, on its own or with a scoop of Cornish ice cream for a decadent dessert.
Other blogposts you may be interested in :