Bakewell is such a classic flavour, and this Bakewell Flapjack is a perfect mix of sweet and sticky.Jump to Recipe
I love flapjacks. I’d quite happily eat them every day I think. Generally
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This recipe post may contain affiliate links. This means that if you buy something after following a link in my post, I get a small commission – it in no way affects the price that you pay.
However, like any recipe, my Bakewell Flapjack has evolved a little over time. I once received a comment that it was too dry and the wet ingredients needed doubling. Which in my opinion would have been
I think over time I have increased the butter by 25% though and added more syrup. I also favour a longer bake than I used to. But that might just be because we’ve moved house and the oven is different. Remember, what works in one oven, might need adjusting for another! So, with all of this in mind, I thought it was time to update the recipe for you all.
Bakewell Flapjack works so well because of the flavour. A big sticky bar of oats is always going to be great. Soft, chewy, buttery and sweet, you can’t really go wrong. But, adding the classic almond and cherry Bakewell flavour just gives this flapjack recipe something more. It’s such a fantastic flavour. I love Bakewell tarts, puddings and cakes, but I think maybe the flapjack is even better.
I love to bake a big slab of Bakewell Flapjack and chop it up into squares for an afternoon pick me up with a coffee. It also makes a perfect pudding or a fab lunch box snack. Hell, it’s oats and jam so you could easily call it breakfast!
I use an 8 inch square tin, which gives me about 16 Jam Flapjack Squares. They are quite thin. If you use a smaller tin, your flapjacks will be thicker, so you might want to bake them for a little longer. I wouldn’t advise using a bigger tin without increasing the ingredients.
I use a dark cherry jam for my Bakewell Flapjacks, but if you prefer strawberry or raspberry that would be nice too. Cherry Bakewell is a classic, but change it if you want!
When I bake my Flapjack I add some flaked almonds and white chocolate to the top, but it’s not a must. The flapjack is perfectly yummy without any topping at all. If you do want to add white chocolate, melt it gently in a pan or the microwave and either drizzle over using a spoon, or pipe on with a piping bag and a thin nozzle, or a tiny hole cut in the end if you use disposable bags (I do).
How to Store Bakewell Flapjack
Your Bakewell Flapjack will stay wonderfully moist and chewy on the side for a couple of days before drying out. If you want it to last a little longer, keep in an airtight container in the fridge.
Can also be frozen, either wrapped individually or all together in an airtight container. Defrost slowly in the fridge when needed.
- 200 g Oats
- 60 g Plain flour
- 50 g Ground Almonds
- 200 g Butter -Melted
- 2 tsp Almond extract
- 4 tbsp Golden syrup
- 4 tbsp Cherry Jam
- 10 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 spoon to press down and out to the edges, so it’s level and covers the tin
- Spoon on the jam and spread evenly
- Starting from the outsides, Spoon on a dollop of remaining flapjack mix, pressing down to flatten, before moving on the next. Repeat until jam totally covered
- Sprinkle over flaked almonds.
- Bake in the oven for 25 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