Today, when I was looking for something to bake, I was met with a few problems. No eggs for a start. We’ve been to a soft play (not as bad as it could have been) this morning, so could have picked some up. But, we’re not that organised on a Saturday morning to be honest. So, I decided on a Bakewell flapjack.
I absolutely adore Bakewell. We live near to actual Bakewell, and until recently, Husband worked at a pub, that also had a Bakewell pudding shop. So, there is a lot of Bakewell in our house! Normally pudding, or tart. Which are not the same thing! For a Bakewell flapjack, I would ideally use raspberry, or even cherry, jam. But, we only had strawberry. I would also drizzle some white chocolate on top. But, again, we’re not that organised on a Saturday morning. So, it’s a bit of a thrown together Bakewell flapjack. Please feel free to add chocolate to your own, and use whatever flavour jam you have.
You will Need:
- 200g Oats
- 60g Plain flour
- 50g Ground Almonds
- Pinch of salt
- 150g Melted butter
- 2tsp. Almond extract
- 2tbsp. Golden syrup
- Flaked almonds
Whenever a recipe calls for oats, I find myself thinking “what, like porridge?” wondering if there’s a special baking kind. Especially if it says, “rolled oats”. Is that different?! I don’t know. For my Bakewell flapjack, I use normal, Asda own, breakfast porridge oats.
Firstly, grease, or line a baking tray or tin, and preheat the oven to 180 degrees. I was intending on doing this in a pretty standard rectangular baking tray. But, when I added the oats, it was too big. So I changed to a round sandwich cake tin, which is around 8inch across.
Add the oats, flour, ground almonds, salt, butter, almond extract and syrup to a large mixing bowl, and stir together well. It should be wet, and come together. But not soaking. If it’s too wet, add more oats, too dry, more butter. It needs to be able to stick together when you press it, but still able to hold its shape.
Tip half of the mixture into your tin, and press into the sides, until its flat, and compact. I use my fingers for this, as I find it sticks to the spoon slightly.
Then, spread around 2tbsp of jam over the top of the oats. I use the back on a spoon to spread.
Add the rest of the oats, compacting as before.
Sprinkle with almond flakes, and melted chocolate if you wish.
Bake in the oven for 20 minutes. Until the top is a lovely golden brown, and your whole house smells gorgeous.
I’m planning on making more Bakewell flavoured things in the coming weeks, so please share your favourites.
- • 200g Oats
- • 60g Plain flour
- • 50g Ground Almonds
- • Pinch of salt
- • 150g Melted butter
- • 2tsp. Almond extract
- • 2tbsp. Golden syrup
- • Jam
- • Flaked almonds
- Line or grease a small baking tray and preheat the oven to 180 degrees
- Add oats, flour, ground almonds, butter salt, almond extract and syrup to a large mixing bowl
- Stir together, until all combines, and sticks when pressed
- Pour half of the mix into the mixing bowl
- Press out to the edges and flatten
- Spoon on 2tbsp of jam, spreading evenly
- Top with the other half of the oat mix, flattening once more
- Sprinkle over flaked almonds
- Drizzle with white chocolate if desired
- Bake in the oven for 20 minutes