I don’t usually have a sweet tooth, but the past week I’ve really been craving some flapjacks. As most of the ingredients are just cupboard essentials, I decided to make some this morning. I saw a recipe on Pinterest for some Bakewell flapjacks so decided to tweak that one a little to come up with these. Bakewell tarts are another favourite of mine! I love anything with almonds and raspberries so to combine that in a flapjack? Amazing!
50g ground almonds
30g plain flour
100g butter, melted
2 tablespoons golden syrup
30g caster sugar
2 teaspoons milk
pinch of salt
1 teaspoon jam (preferably raspberry)
10g flaked almonds
1. Preheat the oven to 170°C/330°F and lightly grease a small baking tin.
2. Mix all of the dry ingredients together in a bowl (except the flaked almonds) then add in the melted butter, golden syrup and milk and stir till combined.
3. Place half the mix in the baking tin and press down with the back of the fork/spoon. Spoon over the jam, sprinkle over the flaked almonds then put the other half of the mix on top and pat that down firmly.
4. Place in the preheated oven for 10-15 minutes until slightly golden. Leave it to cool in the baking tin, then when cooled, carefully turn out and cut into small chunks!
I found that the mix made barely any flapjacks so I’d recommend doubling the recipe – as you can see, it only filled up 1/2 of my smallest baking tin haha! (Also, we ran out of raspberry jam, so I used grape instead – it’s pretty much the same ;).