This Bakewell Flapjack Recipe has always been one of the most popular on my blog. It gets so many views, consistently all of the time. I’m currently in the process of remaking some of my old favourites, changing the photos and so forth. So this was one I was very excited to go back to.
Any bloggers amongst you or writers of any kind for that matter will know how absolutely cringe-worthy it is reading your own older work. When I first shared my Bakewell Flapjack Recipe, I’d only been blogging for a few weeks and I hadn’t got a clue what I was doing. It was awful and littered with that many mistakes I’m amazed anyone ever managed to recreate it. But they did. So, I think it definitely deserves a revamp!
My writing may not have improved at all, but all the mistakes are being corrected so hopefully, it’s a much easier to follow recipe. I’ve certainly enjoyed making it again!
Husband also reports some success with it. He’s become something of a recipe stealer, taking them to work and trying them out. Apparently, this one is very popular with their customers!
I think it’s the Bakewell thing. Sheffield is very close to Bakewell, and I think it must be impossible to go there without sampling a yummy Bakewell tart. The flavour is absolutely wonderful!
Personally, I love using Cherry jam and adding some white chocolate to my Bakewell Flapjack. But, I’ve also made it with raspberry and strawberry jam and left off the white chocolate. It’s still sweet, fruity and incredibly moreish. I also like quite a moist flapjack, so this recipe is really sticky and has loads of jam, so it’s totally normal for the jam to ooze out as you are pressing down the top layer of oat mixture. USe your fingers so that you get to lick it off! Yummy!
My Bakewell Flapjack Recipe
Bakewell Flapjack Recipe
- 200 g Porridge Oats
- 60 g Plain flour
- 50 g Ground Almonds
- 150 g Butter -Melted
- 2 tsp Almond extract
- 2 tbsp Golden syrup
- 2 heaped tsp Cherry Jam
- 50 g Flaked almonds
- 50 g White Chocolate -Melted
- Grease and line a cake tin and preheat the oven to 180 degrees.
- Mix oats, flour and ground almonds together in a large mixing bowl.
- Add the almond extract, golden syrup and melted butter and stir together until the oats are all wet.
- Tip half of this mix into the cake tin and use the back of a metal spoon to press down and out to the edges, so it’s level and covers the tin.
- Spoon on the jam and spread evenly with the back of the spoon.
- Tip on the rest of the oat mixture and press down and out to the edges. Don’t worry if some jam seeps through.
- Sprinkle over flaked almonds.
- Bake in the oven for 20 minutes until the almonds are toasted and the oats have browned.
- Melt the white chocolate in a small pan and drizzle over the top of the flapjack with a spoon.
- I use a square 8″ cake tin, lined with greaseproof paper.
- I cut my flapjack into 20 squares in a desperate attempt at not eating it all at once. You could cut them bigger, but remember this will affect the calorie count.
- I also used I can’t believe it’s not butter light to keep said count down. Substitute this for whichever butter you prefer.