Improved Bakewell Flapjack Recipe!

A few years ago I posted an early, work-in-progress version of this Bakewell Flapjack recipe. Having refined the process over the years I thought it was time to post this revised version online. Unfortunately I don’t have new photos to accompany it but it’s easy enough to follow.

The quantities mentioned below produce a big batch of flapjacks (approximately 16 portions) and is best made in a Pyrex oven dish measuring approximately 30cm x 20cm x 5cm. You could also use a casserole dish but avoid anything metal as they tend to suffer with hotspots, which can cause uneven baking.

I recommend using a thick-bottomed pan to melt the butter and syrup, that is big enough to hold all the ingredients (wet and dry). But if you don’t have one available, you can use a small pan just big enough for the butter and syrup and use a larger bowl to mix the wet and dry ingredients together. Up to you, I just prefer to keep the wet mixture in the pan so that only one receptacle is sticky with butter and syrup, not two!


  • 350g of unsalted butter
  • 250g of golden syrup
  • 1 tbsp of almond extract
  • 400g oats
  • 120g plain flour
  • 150g ground almonds
  • 100g flaked almonds
  • 200g strawberry jam (approximately)


  1. First melt 350g of unsalted butter in a large pan on a low heat. Use some of this melted butter to grease the oven dish.
  2. Next add 250g of golden syrup and 1 tbsp of almond extract to the large pan and turn off hob once all melted and mixed together.
  3. Combine and mix all the following dry ingredients in a separate large bowl.
    • 400g oats
    • 120g plain flour
    • 150g ground almonds
    • 100g flaked almonds
  4. Add the dry ingredients to the wet (or vice versa if your bowl is big enough; see above) and mix thoroughly.
  5. Spoon just less than half of the mixture into the dish and press down firmly with the back of a spoon to create a smooth, compacted layer of flapjack. You always seem to need more for the top layer than the bottom so be careful not to use too much at this stage.
  6. Spread half a jar of strawberry jam (approximately 200g, or more if you please) over the flapjack foundation, distributing it as evenly as possible.
  7. Now place the remaining flapjack mix on top of the jam layer and press down as best you can, trying not to let the jam seep through to the top.
  8. Bake in the oven at around 150°C for 40 minutes or so, until golden brown on top.
  9. Leave to cool for at least 20 minutes so that it doesn’t just crumble into pieces when extracting.
  10. Enjoy!

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