So it’s a rainy day and by rain, I don’t just mean rain, I mean RAIN. Good, I’m glad you now understand from my beautifully descriptive language. So I’m stuck inside, the housework is done, Better Call Saul is all caught up on and I’m sat around looking for something to do so the obvious solution is… Bake! But what to bake? Cake? Tart? Bars? I know –she thinks to herself (lightbulb moment) – I’ll do it all! This bakewell flapjack recipe combines all the almondy flavour and jammy goodness of a bakewell tart with the gooey, buttery crumble of oaty flapjacks.
- 150g butter plus extra for greasing
- 50g soft light brown sugar
- 4 tbsp golden syrup
- 200g rolled oats
- 50g ground almonds
- A pinch of salt
- 1 tsp almond extract
- 3 tbsp raspberry jam
- Handful of flaked almonds
- Preheat the oven to 190C and generously line and grease a 7” square tin with foil and butter. Gently melt the butter, sugar and golden syrup in a saucepan over a medium heat.
- Once all melted, remove from the heat and add the oats, ground almonds, almond extract and salt and mix until fully combined. Spoon half of the flapjack into the tin and gently flatten to cover the surface. Place the jam in a small bowl, mix to loosen up and spread all over the flapjack base – leaving a frame around the edge.
- Spoon the rest of the flapjack on top and gently spread out so that it covers all of the jam. Sprinkle over the flaked almonds and place in the oven.
- Bake for 15 – 20 minutes, or until the edges start to go golden brown. Leave to cool completely in the tin, then carefully cut into slices (as they will still be quite moist). These will keep in an air tight container for a few days, and are perfect with a hot cuppa. In my opinion, they taste better after a couple of days – if they survive that long.