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Put the butter in a saucepan over low heat to melt.
I am a fan of flapjacks and I reserve this recipe for lovers of this oatmeal bar, as it may seem surprising to others. I suggest this rich and decadent version with almonds. I put some in the dough and on top. But I also put jam in the center to keep them even softer. You won’t be eating it all by yourself, that’s for sure! A small square will be enough to get back on track…
Recipe for a 18cm square mold
- 200g of soft butter
- 300g of raspberry jam
- 310g of oatmeal
- 50g of sugar
- 60g almond powder
For the top:
- 100g of raspberry jam
- 100g slivered almonds
Put the butter in a saucepan over low heat to melt.
Mix together the sugar and oatmeal (I used quaker oats!).
Pour everything into the pan.
Mix, still on low heat.
Add jam and almond powder.
Mix and set aside off the heat.
Pour half into a square dish lined with 18cm parchment paper.
Pour in a tablespoon or two of raspberry jam and spread evenly.
Pour in the second half and spread. do this slowly because the jam must be well covered.
You can do without it, but I love slivered almonds! In a bowl, combine the slivered almonds and jam.
Spread over the entire surface of the dough.
That’s it!
Bake at 170°C for about 20 minutes.
Let cool and cut into squares. Store them in an airtight box away from humidity.
