Flappy Jam Jacks.

             A bundle of raspberry, white chocolate and oaty deliciousness! This is one of my little arsenal of tray bakes that, when I'm working, end up in my lunch tub to be eaten in unison with a yoghurt. They have an absolutely gorgeous texture to them with the kickin bonus of the jam and white choc layers. I would happily eat the entire 9" x 9" slab in one go! :) The basic recipe is another from the heavenly treat producing Mary-Anne Boermans's blog which, one day, I may have eaten the entire contents of!

Ingredients:

• 125g Wholemeal flour
• 90g Demerera sugar
• 1/4 tsp Bicarbonate of soda
• Pinch of salt
• 125g Unsalted butter
• 125g Rolled oats
• 200g Seedless raspberry Jam
• 100g White chocolate or White chocolate chips.

Preparation: 

1. Preheat the oven to 180c
2. Grease or spray a 9" square tin and line with baking paper.
3. Put the Jam into a small saucepan and heat gently whilst you...
4. Put the flour, sugar, bicarb, salt and butter into a food processor and mix until breadcrumby.
5. Add the oats and mix so that they're incorporated but not smashed to pieces.
6. Put two thirds of the mix into the prep'd tin and press flat and to the edges.
7. Pour the warmed jam onto this and spread across the surface.
8. Spoon the rest of the oat mix around on top of the jam and spread out flat and even and pressed down gently.
9. Bake for about 35 mins.
10. For the chocolate topping you can either melt the white chocolate and drizzle or pipe pretty patterns when the bake has cooled a bit. Or, do what I did and tip a bag of white choc chips over the top as soon as it's out of the oven, leave for a few mins and then spread about a bit with a fork. You can do this with chopped up white chocolate as well. 
11. Leave to cool and then cut into whatever sized pieces you will count as having 'just the one' :)
12. Eat (Just the one, or two...)

I also tried another version of these by chucking a tin of caramel in as a filling and topping with dark chocolate. They worked, and were very nice, but didn't quite have the 'OMG THESE ARE LUSH!!!' of the raspberry ones.

Right, kicking off with the obvious ones! The Flappy Jam Jacks with Down in The Tube Station At Midnight!

Pump it! Pump it! Pump it! Pump it! etc etc... Classic from Technotronic - Pump up the Flappy Jam Jack!

Whooooah.... It's Ram Flappy Jam Jacks - Black Betty!

Ooohhh, there's more! Pearl Flappy Jam Jacks with Do The Evolution! (Seriously, don't try and make these with pearl jam...)

Oh, wait, BREAKING NEWS!!!

...and more! Rolling Stones - Jumping Flappy Jam Jack Flash.

...and finally! Flappy Jam Jack White in his White Stripes incarnation with Blue Orchid.

Mary-Anne's Melting Moments.

      These are currently my complete favourite sweet treat. I cannot begin to describe how utterly gorgeous they are! Cake sex! Messy, make you moan, and finished far too quickly.

      Ahem....Anyway, this was my third attempt at making these and they finally looked like what they're supposed to look like. The recipe is from Mary-Anne Boerman's blog and is a recipe she used in the Great British Bake Off.

Ingredients:  

• 250g Plain flour
• 58g Cornflour
• 58g Icing sugar
• 250g Unsalted butter at room temp.
• 1 tsp Vanilla extract.
• Food colouring (Optional)

For the filling:

• 125ml milk
• 2 tbsp Plain flour
• 110g Unsalted butter at room temp.
• 110g Caster sugar
• 1 tsp Vanilla extract
• Seedless Jam  

Preparation:

1. Put the butter and sugar in a bowl and mix together until pale and fluffy.
2. Add vanilla extract and mix in.
3. Sift the flour and cornflour, add to the butter mixture and mix well until smooth.
4. Now, if you want, you can add a line of food colouring to the inside of a piping bag, this will pimp the biscuits up, or you can have them plain. 
5. Spoon the mixture into a piping bag fitted with a large star nozzle.
6. Pipe circles of the mixture onto a baking paper lined baking tray. Pipe a circle of about 3-3.5cm diameter finishing in the centre and lifting the nozzle to form a small peak. Place each swirl at least an inch apart. You should get about 30 biscuits from the mixture at this size.
7. Place the trays of biscuits in the freezer for 15-20 mins. This will help them hold their shape when baked.
8. Preheat the oven to 200c/180c Fan
9. Bake the biscuits for about 12 minutes until pale golden and turning very slightly brown at the edges.
10. Leave to cool for 10 minutes before turning out onto a cooling rack. Be gentle with them.

Cooling.

Filling:

1. Put the milk and flour in a small saucepan and heat whilst whisking.
2. Keep going until the mixture thickens, then keep going for 1 more minute.
3. Pour the mixture onto a plate and cover, leave to cool completely.
4. Beat the sugar and butter until pale and fluffy, and then beat a bit more, the more pale and fluffy the better. 
5. Add the cooled milk mixture and vanilla extract and mix in for at least 10 minutes.
6. Put 3-4 tbsp of jam into a bowl and stir for a bit with a fork to even any lumps in the jam out.
7. Using a teaspoon, spoon jam onto the bases of half the biscuits.
8. Spoon the buttercream mixture into a piping bag fitted with the large star nozzle and pipe mixture onto the bases of the other half of the biscuits.
9. Put jammy halves together with creamy halves.
10. Sprinkle with a little icing sugar.
11. Eat. Moan with joy. Realise they've all gone. Cry. Return to Step 1....

The red swirls would have been more defined if I'd been less generous with the food colouring.

THE nicest buttercream!

Melt-in-the-mouth gorgeousness!

Some tunes for these beauties because they're the best!

Dear melting moments, nothing compares to you....
"It's been 7hrs and 15 days..." Yes, but enough about your marriage Sinead!

Robert Smith heard about these and then wrote Just Like Heaven for them! Oh yes!

..and then you eat them all :( and you think Good thing, where have you gone?