Yes, the name is a little uninspiring, but don’t be fooled, this shortbread, crumble, flapjack mash-up is anything but ordinary!

Ingredients –

Oaty Shortbread Base

  • 275g rolled oats – whizzed in a food processor to create a powder
  • 100g Plain flour
  • 150g Caster Sugar
  • ½ tsp Bicarbonate of soda
  • 225g Softened butter
  • 1 jar of blueberry jam – or any other type of jam!

Flapjack Crumble Topping

  • 105g Plain flour
  • 55g Rolled oats
  • 85g Melted butter
  • 85g Caster sugar
  • 35g Dark brown sugar

Method –

  1. Pre-heat the oven to 180°C
  2. Start by making the oaty shortbread base. To do this combine all the base ingredients (apart from the jam) together into a dough.

Tip: If you’re struggling to get the ingredients to come together into a ball use your hands, the warmth from them will melt the butter a bit which will help!

  1. Line a baking tin with grease proof paper and push the dough into a flat, even layer. Put it in the fridge while you make the crumble topping.
  2. To make the toping mix all the ingredients together into a crumble that sort of sticks together, sort of doesn’t.
  3. Take the base out of the fridge and spread a whole jar of jam over the top of it.
  4. Sprinkle on the crumble topping and bake the whole thing in the oven for 45 minutes
  5. When you take the bake out of the oven it will be a bit ‘wet’. It’s important to let is FULLY cool before you cut it. This will allow the jam layer to firm up against you get a clean slice.

Enjoy! If you love this recipe, find more just like it over on Ellie’s Kitchen UK.

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