Jam layer flapjacks

Jam layer flapjacks

This is made possible by BBC Foods!


  • vegetable oil, for greasing
  • 250g/9oz unsalted butter
  • 180g/6oz golden caster sugar
  • 180g/6oz golden syrup
  • 500g/1lb 2oz porridge oats
  • 2 tsp almond extract
  • 200g/7oz raspberry jam

For the topping

  • 50g/1¾oz dark chocolate, finely chopped
  • 50g/1¾oz milk chocolate, finely chopped
  • 50g/1¾oz white chocolate, finely chopped


Before starting this, make sure to preheat the oven to 170C/160C Fan/Gas 3½.

  1. Lightly grease a 20cm square cake tin and line with baking paper; leave some paper overhanging to make it easier to lift out the flapjack.

  2. Put the butter, sugar and golden syrup in a pan over a low heat.

    1. To encourage the butter and sugar to melt.

  3. Put the oats in a large bowl. Add the almond extract to the melted butter mixture and stir well.

  4. Pour the mixture over the oats and mix well until there are no patches of dry oats.

  5. Press half the mixture into the tin, pressing firmly and getting it into every corner. Level the surface with the back of a spoon. Add the jam and spread evenly across the oat mixture.

  6. Top with the remaining oat mixture, again using the back of a spoon to spread the mixture in an even layer.

  7. Bake for 30 minutes.

  8. Meanwhile, for the topping, mix the three types of chocolate in a bowl.

  9. Put the cooked flapjack on a wire rack. Sprinkle the chocolate over the hot flapjack and leave for 12 minutes until the chocolate is glossy and melted.

  10. Use the back of a spoon to ripple the chocolate. Leave to cool completely.

  11. Lift out of the tin and cut into 12 squares.

Banner and Image Credit: BBC

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