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Date and Ginger Flapjacks with Pineappleweed
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.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Makes:
16
Rating: 
Tags : Wild FoodBaking RecipesCake RecipesScottish Recipes
These traditional date and ginger flapjacks are given a wild food twist with a pineappleweed jam or jelly centre.
Ingredients:
160g butter
70g of golden syrup
100g of light muscovado sugar
240g porridge oats
2 teaspoons ground ginger
1/2 teaspoon of ground cinnamon
80g of finely-chopped dates
50g crystallised or glacé ginger (finely chopped)
enough
pineappleweed jam or
pineappleweed jelly to fill the flapjacks
Method:
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 180C 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.
Serve or store.
