Date and Ginger Flapjacks with Pineappleweed is a modern Scottish recipe for a classic baked flapjack of oats, dates and ginger with a pineappleweed jam/jelly filling. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Date and Ginger Flapjacks with Pineappleweed.
The ingredients are enough for a 20cm (8 in) square tin. Mix together the butter, golden syrup and light muscovado sugar in a large heat-proof bowl. Place in your microwave and heat in 30 second bursts, stirring after each one, until the ingredients have melted and mixed together.
Once all the butter has melted mix in the oats, ginger, cinnamon, dates and ginger. Mix until well combined then line the base and sides of your 20cm square baking tin with parchment paper. Spread over half the flapjack mixture and press down to compact.
Spread the pineappleweed jam/jelly over the top then place the remaining flapjack mixture on top. Tamp down to compact then transfer to an oven pre-heated to 180°C and bake for 30 minutes, until you have a slightly chewy flapjack. Remove the tin from the oven and allow to cool for 5 minutes.
Score into bars or squares, but keep in the tin and allow to cool completely before cutting into squares and separating.
Click on the image, above to submit to Pinterest.