Combining the best elements of my two favourite sweet treats, flapjack and Bakewell tart, this recipe is one I make on regular basis. Flapjack is ideal for taking on hikes as a snack and this variation elevates it to a new level!
Credit to LaurenJC, whose recipe I’ve based mine on with just a few tweaks. The quantities below make plenty enough for two 15x15cm portions if you like your flapjack nice and chunky. I use two of these IKEA MIXTUR glass oven dishes which are ideal. I prefer to use two smaller dishes over a single large one to minimise the problem of the flapjack over-cooking at the edges while under-cooking in the middle.
- 200g oats
- 60g plain flour
- 100g ground almonds
- 50g flaked almonds
- 175g unsalted butter, melted
- 2 teaspoons of almond extract
- 2 tablespoons golden syrup
- 2 tablespoons strawberry jam
There you have it! Leave them to cool before attempting remove from the dishes, otherwise they probably will disintegrate into bits. Yum!
- Preheat the oven to 160°C.
- Grab a large mixing bowl and take a note of it’s weight before you add anything to it. The relevance of this will become clear later!
- Mix all the dry ingredients into this bowl.
- Melt the butter. I prefer to do this in the dishes that the flapjack is going to end up in so that it effectively greases it at the same time. Two birds, one stone!
- Add the melted butter, almond extract and golden syrup into the bowl with the dry ingredients and mix well.
- Make sure both dishes are greased well.
- Weigh the bowl complete with mix, deduct the original weight of the bowl that you noted in step 1 to give you the weight of your mix. All becomes clear now doesn’t it?!
- Take a quarter of the mixture (based on weight) and using a clean metal spoon, press it firmly into one of the greased dishes. Then do the same for the second dish. If you’re only using one oven dish, then of course use half the mixture for this foundation layer instead.
- Make sure the mix is nicely compacted and solid. I tend to smooth it over with the back of another clean dessert spoon.
- Spread the jam over the layer of flapjack, leaving about 5mm from each edge so the jam doesn’t seep out and stick against the side of the dish.
- Add another layer of the flapjack mix on top and try to press it down without forcing the jam out.
- Bake for around 20 minutes, possibly longer, in the centre of your oven. Keep a close eye on it and take it out once the edges have turned golden. It’s very easy to overdo it!