Oaty flapjacks seem to be appearing on my weekly menu quite a bit recently and I just can't seem to resist meddling with the recipe, experimenting more and more with different fruits, vegetables and flavourings.
So here is my latest offering: Rhubarb Flapjacks. I didn't want these to taste like rhubarb crumble, so opted for other flavours, in this case rosewater and white chocolate.
Once made, the flapjack lost its two-tone pink green from the rhubarb and pink from the rose petals. Still it made up in taste. I do however think flapjacks taste better the next day and these certainly did.
I know the above heart shaped flapjack looks kind of pretty, but I'd really just recommend slicing these rather than getting all fancy like me.
I am sharing some of these flapjacks with Tasty Tuesday Parade of Food hosted by Beauty and Bedlam; The Hearth and Soul blog hop hosted by 21st Century Housewife and to May's edition of Simple and in Season, a monthly event created by Ren Behan at Fabulicious Food. This month it is being hosted by Urvashi from The Botanical Baker.
Rhubarb, Rose Petal and White Chocolate Flapjacks
Makes about 6 - 8
4 tablespoons runny honey
75g golden caster sugar
1 teaspoon rose syrup or rose flower essence
240g rolled oats
2 stalks of rhubarb, finely sliced
60g white chocolate buttons
Optional: A generous sprinkling of dried rose petals
Preheat oven to gas mark 6.
Line a small baking tray, mine measured 8inch by 8 inch with greaseproof paper.
In a large saucepan, melt the butter, honey and sugar until it all melts.Take of the heat, then stir in the rose flavouring, oats, rhubarb pieces, white chocolate and optional dried rose petals. Stir well to combine and evenly distribute. Using a spatula, carefully turn out into a non-stick baking tray and press down. Place the tray in the oven for 20 minutes or until the sides are golden. Remove from the oven and slice immediately.Leave them in the tin, when completely cold and remove from the baking tray and slice again.